Blueberry Crisp

"This recipe comes from the Mar 2007 cookbook, Favorite Brand Name Recipes, Whole-Grain Cooking."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
25mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 375 degrees F, then coat a 2-quart baking dish with nonstick cooking spray.
  • In a bowl, combine the THREE cups of cooked brown rice, blueberries & 3 tablespoons of brown sugar, then spoon the rice & berry mixture into prepared baking dish & set aside.
  • In a bowl, combine bran, flour, walnuts, remaining 1/4 cup of brown sugar & cinnamon, then, with a pastry blender, cut in the margarine until mixture resembles coarse meal.
  • Sprinkle this struesel over the rice & berry mixture, & bake 15-20 minutes or until thoroughly heated.
  • Most tasty served warm!

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Reviews

  1. Interesting and tasty dish! I cut this down to 2 servings. The rice made this unusual; I enjoyed this warm for breakfast but I'm not sure I would have liked it as much as a dessert. Loved the topping with the blueberries, a great combo. Thanks for sharing the recipe!
     
  2. Five stars! I used sorghum flour instead of the wheat flour but otherwise followed the recipe to the letter and enjoyed it HUGELY! Thanks for posting!<br/>Made for Newest Zaar Tag.
     
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Tweaks

  1. Five stars! I used sorghum flour instead of the wheat flour but otherwise followed the recipe to the letter and enjoyed it HUGELY! Thanks for posting!<br/>Made for Newest Zaar Tag.
     

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