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BLUEBERRY-GINGER CRISP

Active Time : 15 minutes
Total Time : 1 hour
Serves : 8 servings
INGREDIENTS
  • 6 cups frozen blueberries thawed, drained
  • 3/4 cup all-purpose flour divided
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 cups crushed ginger snaps
  • 1/2 cup Chopped Pecans
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup butter softened
DIRECTIONS

In large bowl, combine berries, ¼ cup flour, granulated sugar, lemon juice and zest. Transfer to a greased 11x7-inch baking dish.

In medium bowl, combine remaining flour, crushed ginger snaps, pecans, brown sugar and butter. Mix together with fork until crumbly. Sprinkle over berries.

Bake in a preheated 350°F oven 45-50 minutes or until bubbly and golden brown.