Grated fresh lemon peel; depending on how tart you like it
Few pinches flour
1 1/2
c
Brown sugar
1
c
Flour
1/2
ts
Ground cinnamon
1/2
c
Butter; softened
INSTRUCTIONS
TOPPING
From: Cheryl <feathers@eskimo.com>
Date: 9 Aug 1995 09:19:00 -0500
Customize this recipe and put your own name on it! This is the version my
friends like, with lots of sugary topping and lemon, but you can reduce the
amount of topping and lemon and still have a darned good crisp.
Put the blueberries in a large but shallow baking dish. You can vary the
amount of blueberries by half a cup either way without making any
difference; 6 1/2 cups is what I happened to have on hand.
Lightly sprinkle a few pinches of flour over the blueberries to help absorb
the berry juice. You can omit the flour if you want; if you do, there will
be more leftover berry juice in the bottom of the pan.
Sprinkle the lemon peel over the berries. The tartness of fresh lemon peel
balances the sweetness of the berries and topping, so use the amount that
suits your personal taste. Then go change the name of the recipe and put
your own name in; you've customized it, you deserve it!
:) Reduce the amount of lemon peel if you decide to cut back on the amount
of topping.
Mix together the remaining ingredients; it will be easier if the butter and
brown sugar are nice and soft. Sprinkle the mix on the berries. Bake for
25 minutes at 275-degrees F.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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