Blueberry Crunch

From Bryanne Bickett

2 1/2 cups rolled oats
2 1/2 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
2 cups brown sugar
1 1/2 cups (3 sticks) butter
1 teaspoon salt
Fruit filling:
3 1/2 cups blueberries, fresh or frozen
2 cups chopped nuts (optional)
3/4 cup sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Combine the crust ingredients with a
pastry blender or your hands. The mixture will be crumbly. Divide dough
into 2. Use one portion to line the bottom and sides of a 10-inch pie
plate or a 9-by-13-inch baking dish to a thickness of about 1/4 inch.
Press the dough in place with your fingers. Set aside. Combine the filling
ingredients in a large bowl. Pour over the pie crust. Crumble the
remaining dough over the filling. (You may not need all the dough.) Bake
for 15 minutes, then raise the temperature to 375 and continue to bake for
another 15 minutes. Serve with or ice cream
Makes 8 to 10 servings.
Source: The Houston Chronicle

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