Rose Geranium Blueberry Crisp

from Maxine Forward

6 Servings

Blueberry Filling:

5 cups  Blueberries
10 or 12  Rose Geranium Leaves roughly chopped
2½ tbs. Cornstarch
¼ cup Sugar

Topping:

½ cup Oats
¼ cup Flour
2 tbs. Brown Sugar
¼ cup Walnuts, chopped
2 tbs. Butter, softened

  1. Mix blueberry topping ingredients together and dump into a baking dish that has been coated with non-stick spray.
  2. Use your hands to mix topping ingredients together until crumbly. Sprinkle topping over filling.
  3. Bake in a 350° oven for 20 to 30 minutes or until the topping is browned. Serve warm.

Note: Whipped cream or a scoop of vanilla ice cream is very good with this.

 

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