Tart Bubblin’ Blueberry Crisp
2 pints (16 ounces) fresh blueberries
1 tablespoon all-purpose flour*
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon*
1/4 cup all-purpose flour
1/2 cup quick-cooking rolled oats*
3 tablespoons light brown sugar
2 tablespoons reduced-fat stick margarine, softened
Preheat the oven to 400 degrees. Coat a 9-inch microwave-safe pie plate with cooking spray.*
In a large bowl, combine the blueberries, 2 tablespoons flour, the granulated sugar, and cinnamon; mix well. Spoon into the pie plate and cover with wax paper. Microwave on high power for 4 to 5 minutes, or until the berries are bubbly.
Meanwhile, in a medium bowl, combine the remaining 1/4 cup flour, the oats and brown sugar; mix well. With a fork, blend in the margarine until crumbly. Sprinkle the mixture over the blueberries.
Bake in the oven for 12 to 15 minutes, or until the top is golden. Serve warm.