Quick Blueberry Crisp
Ingredients
2 cans (20 ounces each) blueberry fruit filling
2 cups sifted flour
1 cup brown sugar
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/2 cup Roberts Butter, softened
Roberts Half and Half or Roberts Whipping Cream
Preparation
Pour blueberry fruit filling into a well-buttered 9 x 13 x 2 inch baking pan. Mix together flour, brown sugar, rolled oats, cinnamon and softened butter. Crumble flour mixture evenly over filling. Bake at 350° for 45 to 50 minutes. Serve warm with half and half or whipping cream.
Yield: 10 to 12 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.