This is so simple yet so delicious. I haven't been thrilled with the latest fresh blueberries (they balloon when baked and emit too much liquid) so today I bought a 16 oz bag of frozen blueberries, thawed them then used a little less water(and added some sliced fresh peaches). If you have wonderful fresh blueberries and they're not overly large, just use the blueberries. It's sooo good with vanilla ice cream!
1/3 cup packed brown sugar (lt or dark)
1/3 cup Splenda or regular sugar
1/2 cup all purpose flour
3/4 cupquick cooking oats
1/8 to 1/4 cup of sliced almonds
1 stick butter, melted
3 cups blueberries
2 tsps fresh lemon juice
1 tsp cinnamon
1/3 cup water
In medium mixing bowl, combine brown sugar, Splenda (or reg sugar),flour, oats, & sliced almonds. Stir in melted butter.
Place blueberries in baking dish or pie plate. Sprinkle lemon juice and then cinnamon evenly over berries. Pour water evenly over berry mixture. Top with the crisp mixture. Bake at 375 degrees for 30 minutes or until bubbling.
Blueberries are just too good to skip past, and I like that oat crunch topping.
BUT I'm afraid I'm still slicin' and dicin' the rhubarb ... can't get enough of it!!!!!!
Will keep this for when the crop runs out.