Serves: 6
Total Calories: 286
1. Heat oven to 400°F. Grease 10x6-inch (1 1/2-quart) or 8-inch square (2-quart) baking dish. In large bowl, combine blueberries, raisins, cornstarch, lemon peel and lemon juice mix well. Spoon mixture evenly into greased baking dish. Dot with apricot preserves.
2. In medium bowl, combine flour, brown sugar and cinnamon mix well. With pastry blender or fork, cut in margarine until mixture is crumbly. Sprinkle topping evenly over fruit mixture.
3. Bake at 400°F. for 20 to 30 minutes or until topping is golden brown. Serve warm or at room temperature. If desired, top with whipped topping or ice cream.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 320 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 110 mg 5% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 4 g 16% * Sugars: 38 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1 Starch, 3 Fruit, 1 1/2 Fat or 4 Carbohydrate, 1 1/2 Fat
This Blueberry Crumble recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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