INGREDIENTS
3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Whipped cream or ice cream (optional)
PREPARATION
Preheat oven to 350°F.
Rinse blueberries. Drain, allowing some water to cling to berries.
Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries.
Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form.
Stir in almonds. Sprinkle oat mixture evenly over blueberries.
Bake crisp until berries are bubbling and topping is golden, about 35 minutes.
Serve warm, each serving topped with a spoonful of whippedcream or ice cream (optional)
Source: Les Repas de Mon Enfance Growing Up Franco American
