*  Exported from  MasterCook  *
 
                       CHERYL'S BLUEBERRY LEMON CRISP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6 1/2   c            Blueberries
    1 1/2                To 4 teaspoons grated fresh
                         Lemon peel, depending on how
                         Tart you like it
                         A few pinches flour
                         TOPPING:
    1 1/2   c            Brown sugar
    1       c            Flour
      1/2   ts           Ground cinnamon
      1/2   c            Butter, softened
 
   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.
  
 
 
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