Blueberry Spice Crisp
Blueberries (about 5 1/4
Fresh lemon juice
(18 1/2 ounce) package spice
Vanilla, peach or strawberry
Ice cream or
Put rack in center of oven and preheat oven to 350 F. Put blueberries
in an 8-inch square Pyrex baking dish. Add lemon juice and sugar.
Toss until well mixed. Spread evenly.
Put cake mix into food processor fitted with metal blade. Drizzle oil
over cake mix. Process until mixture begins to clump together, about
1 minute. Spread topping mixture evenly over blueberries, leaving
some small lumps for surface interest. Poke through topping in a few
places to pull some blueberries through topping. Place baking dish on
a baking sheet (to catch juices).
Bake until very dark brown with blueberries bubbling, about 1 hour
and 10 minutes. Let rest 30 minutes before serving. Serve warm with
scoop of ice cream or frozen yogurt. Makes 8 servings.
Note: Crisp is best baked ahead, refrigerated once cooled and then
reheated, uncovered, in 300-F oven until warm, about 20 minutes.
Per serving: Calories 561 Fat 16g Cholesterol 9 mg Sodium 39 mg
Percent calories from fat 210 Abey Mandel
Dallas Morning News 7/17/96 Typos by Bobbie Beers From: Bobbie Beers
Date: 09-23-96 (15:29)