| Recipes |

Blueberry Crisp to the Rescue from the Thrifty Cook

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Every week, artist, writer and cook Cyndi Coon will bring you an idea for making the most of what you've already got in the pantry or the fridge. Ladies and gentlemen, we introduce the Thrifty Cook.

How many times have you ventured into Costco for a single item and walked out with a cart full? It happens to the best of us. How can you not give in when a huge box of blueberries is only five bucks?

The first few days of eating them on your cereal for breakfast went well but now you are asking yourself what to do with that barely-dented five-pound tub of blueberries. It's time to check out your cupboards, see what you have in stock and bake something to share with your co-workers.

Tip: Always have flour, sugar, rolled oats, baking powder and baking soda in your cupboards. Those simple ingredients can be the basis for most Thrifty Cooking.

Let's turn that bundle of blueberries into a crisp.

Get the recipe after the jump.



4 C of Blueberries
1 Tbls lemon juice
¾ C Brown Sugar
½ C Flour (all purpose)
½ Tsp Cinnamon
¼ C Butter
¾ C rolled Oats

Preheat oven to 375 degrees. Grease a baking pan with butter. Pour in all four cups of blueberries and coat with the lemon juice.

In a bowl, mix together brown sugar, flour, cinnamon, remaining butter and oats. Mash with hands a little bit if needed. Sprinkle over top of the blueberries.

Bake until blueberries are bubbling and the crispy top is a lovely shade of brown (around 30 minutes) Cool slightly and serve warm.


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Join the New Times community and help support independent local journalism in Phoenix.