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Blueberry Spice Crisp

Author/Submitted by:
Servings: 4
Categories: Cakes / Cookies / Desserts / Fruits

2 1/2  pt  Blueberries (about 5 1/4
    Cups), sorted,
3  tb  Fresh lemon juice
1/2  c  Sugar
1    (18 1/2 ounce) package spice
    Cake mix
1/3  c  Canola oil
    Vanilla, peach or strawberry
    Ice cream or
    Frozen yogurt

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)

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