Blueberry Crisp (Df Options)

• 16 ounces blueberries
• 23 cup packed brown sugar
• 12 cup all-purpose flour
• 12 cup quick-cooking oats
• 13 cup margarine (Fleischmann's unsalted is usually dairy-free.) or 13 cup butter, softened (Fleischmann's unsalted is usually dairy-free.)
• 34 teaspoon ground cinnamon
• 14 teaspoon salt
• cream or ice cream

1. Heat oven to 375degrees.
2. Arrange fresh or frozen blueberries in ungreased square baking dish, 8x8x2.
3. (I usually don't weigh or measure the blueberries.)
4. Just fill the pan about 3/4 full.)
5. Mix brown sugar, flour, oats, margarine, cinnamon, and salt;
6. Sprinkle on top.
7. Bake until topping is light brown and blueberries are hot and bubbly, about 30 minutes.
8. Serve warm with cream or ice cream.
9. To Microwave: uncovered in ungreased square glass baking dish, 8x8x2, until blueberries are bubbly, 12-24 minutes.

blueberries, brown sugar, flour, oats, margarine, ground cinnamon, salt, cream

Taken from www.food.com/recipe/blueberry-crisp-df-options-463183 (may not work)