Ginger-Blueberry Crisp

 

4

cups frozen blueberries (do not thaw)

1/4

cup all-purpose flour

2

tablespoons sugar

1/2

cup sugar

1/2

cup old-fashioned oats

1/4

cup all-purpose flour

2

tablespoons grated orange peel

2

tablespoons chopped crystallized ginger

1/4

cup margarine or butter, cut into small pieces

• 1 Heat oven to 375°F. In 2 1/2- to 3-cup soufflé or casserole dish, mix fruit ingredients.
• 2 In medium bowl, mix topping ingredients with fork until crumbly; sprinkle evenly over fruit mixture.
• 3 Bake 35 to 45 minutes or until topping is light golden brown and mixture is bubbly. Cool at least 30 minutes before serving.