| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 5 |
c |
Blueberries; (rinse, pick over for stems, etc.) |
| 1 |
tb |
Fresh lemon juice |
| 1 1/4 |
c |
Sugar; divided |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flour |
| 1/2 |
ts |
Cinnamon |
| 1 |
|
Egg; lightly beaten |
| 6 |
tb |
Butter or margarine; melted |
INSTRUCTIONS
Source: Local Jewish Weekly "Kosher Gourmet" column about 1988.
1. Sprinkle fruit with lemon juice and 1/4 C sugar and arrange in a
buttered 1 1/2 quart cassarole
2. Combine remaining sugar, salt, flour and cinnamon. Add egg and mix with
fork until crumbly. Sprinkle over the fruit mixture.
3. Drizzle melted butter (margarine) over the top of crumb mixture. Bake in
pre-heated 375-degree oven for 35-45 min., or until topping is golden
brown. If desired, serve with whipped cream.
Serves 6
I always make mine in a French ceramic oven-proof fluted dish which looks
pretty when served at the table. I serve it room-temp.
Posted to JEWISH-FOOD digest by malkie altman <malkiea@yahoo.com> on Aug 6,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”