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Add a photoServings: 6
Ingredients
- 5 c. blueberries
- 3/4 c. sugar
- 2 T water
- 2 T cornstarch
- 1/4 teaspoon cinnamon
- 2 T fresh lemon juice
- 2 T cinnamon sugar
- Healthy pinch nutmeg
- 1 c. flour
- 1 T sugar
- 1 1/2 teaspoon baking pwdr
- 1/8 teaspoon salt
- 1/4 c. butter
- 1/2 c. half and half
Directions
- Put together blueberries, 3/4 cup sugar, water, cornstarch and cinnamon. Bring to a boil, stirring constantly. Boil one minute. Stir in lemon. Pour into 9 inch square baking pan.Put together flour, 1 tbsp sugar, baking pwdr, and salt. With pastry blender, cut in butter. Stir in cream just till blended. Knead till holds together. Pat into 9 inch square on floured surface.
- Place over hot berry mix and sprinkle with cinnamon sugar and nutmeg. Bake on a cookie sheet at 425 degrees for 20 to 25 min.
- Use with almost any fruit or possibly fruit combination. (4 cups peaches, 2 cups raspberries).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 93 | 27% |
| Total Fat 10.58g | 13% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 428mg | 18% |
| Potassium 145mg | 4% |
| Total Carbs 61.87g | 16% |
| Dietary Fiber 3.5g | 12% |
| Sugars 38.78g | 26% |
| Protein 3.71g | 6% |
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