Microwave Blueberry Crisp
Microwave Blueberry Crisp is a great way to wrap up late summer. Or bring memories of warmer days in the middle of winter. So easy to prepare that the kids can help out too! Enjoy hot or cold, with whipped cream, ice cream or all alone.
YES. That is my kitchen counter. So don’t let the size fool you–and the stove, is just 2 feet away from the counter. No wasted steps in this kitchen. And it is still 1949 original, although starting to need a bit of repair on the counter edge.
3 cups blueberries, fresh or frozen
2 Tbsp lemon juice
2/3 cup brown sugar
½ cup quick cooking oats
¾ tsp ground cinnamon
½ cup flour
1/3 cup margarine or unsalted butter, softened
¼ tsp salt
In an ungreased 21 cm (8 ½ in) round glass baking dish, arrange the blueberries. They can be fresh or frozen.
Sprinkle the lemon juice over the blueberries.
In a medium sized bowl, put the brown sugar, flour, oats, margarine/butter, cinnamon and salt.
Combine these dry ingredients with a pastry blender until well combined. You can also use a fork or your hands to combine as well. I prefer a pastry blender with rounded wire such as in the photo.
Sprinkle the oat mixture over the blueberries and lightly pat down with your hands.
Place the dish, uncovered, in the microwave and bake on high for 12-20 minutes. It may be as short as 12 minutes if you used fresh blueberries. If using frozen blueberries, allow for 20 minutes.
Microwave until the blueberries are hot and starting to bubble to the top.
Carefully remove from microwave and allow to stand for 5 minutes.
Can be served warm with 35% cream, whipped cream, or vanilla ice cream. Personally, I like it just by itself
Is also good cold too. Sometimes, I’ll have a small dish with breakfast.
Makes 4-6 servings
Recipe from: Free Stuff 4 Daily Needs Cookbook, page 172
Recipe contributor: Theresa Buker
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