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Blueberry Crisp

3 cups fresh blueberries
2 tablespoons lemon juice
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon ground cinnamon
Dash of salt
1/3 cup cold butter
Half-and-half or light creamPlace berries in 2-quart square baking dish. Sprinkle with lemon juice.In a medium bowl combine brown sugar, flour, oats, cinnamon, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture over berries. Bake at 375 degrees F for 25 minutes or until topping is golden brown and berries are tender. Serve warm with cream, if desired.Serves 4 to 6.Per Serving: 427 calories; 16 g total fat (10 g saturated fat); 41 mg cholesterol; 243 mg sodium; 70 g carbohydrates; 4 g fiber; 4 g proteinDietary Exchanges: 1 starch; 3 fruit; 3 fat

 

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