Blueberry (sometimes) Crisp

This is one of my "go to" dessert recipes. I love it because it is somewhat nutritious, quite versatile, comes via two dear friends*...and also tastes good!

This version is the one I make most often in the summer:

In a greased 2-quart casserole dish, stir together

• 5 cups blueberries


• 1 cup sugar


• generous shake or two of cinnamon


• not as generous shake of nutmeg

On top, sprinkle a mixture of

• 1 and 1/2 cups of oats


• 1/2 cup brown sugar


• 1/3 cup flour


• 1 stick butter

Bake at 350 degrees for one hour.

There you have it. All you need to do is top it off with a scoop of Breyers® vanilla ice cream and pour yourself a cup of coffee.

You can make this into an autumn spectacular by using 2 cups of cranberries and 3 cups of unpeeled apples (love that "unpeeled" part!) instead of the blueberries, eliminating the nutmeg, and maybe adding some pecans or walnuts in the topping.

It becomes a Valentine treat if you substitute cherries for the blueberries...or take a real shortcut and put the topping over a couple of cans of prepared cherry pie filling. (Leave out spices this time.)

I've also made it with peaches. You basically can't go wrong.

And did I mention that you can eat this for breakfast? (Just omit the ice cream.) Don't give me that look! It has fruit and oats, doesn't it? Doesn't that qualify as breakfast? I think so. :-)

*Thanks, Tamara and Jill!