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| + | [[File:Berry-Nut-Crisp-2-768x1024.jpg|right|300px|link=]] |
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| − | ==Info== |
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| + | ==Description== |
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| − | '''Cook Time''': |
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| − | |||
| − | '''Serves''': 6-8 |
+ | * '''Serves''': 6-8 |
==Ingredients== |
==Ingredients== |
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| − | * 1 |
+ | * 1 cup [[flour]] |
| + | * 1 cup [[water]] |
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| − | * |
+ | * ½ cup ground [[pecan]]s |
| + | * 2 tbsp [[margarine]] |
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| − | * |
+ | * 2 tbsp [[powdered sugar]] |
| + | * water |
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| − | * |
+ | * ¼ cup + 1 tbsp [[shortening]] |
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| − | |||
| − | * |
+ | * 3 cups fresh [[blueberries]] |
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| − | * Water |
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| − | * 1/4 C. plus 1 T. [[shortening]] |
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| − | * 3 C. fresh [[blueberry|blueberries]] |
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==Directions== |
==Directions== |
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| − | + | # Combine flour, ground pecans and powdered sugar. |
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| + | # Mix well. |
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| + | # Cut in shortening with pastry blender until mixture resembles coarse meal. |
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| − | + | # Chill flour mixture 15 minutes. |
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| + | # Meanwhile, combine blueberries, water, sugar and margarine in 2 quart saucepan. |
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| + | # Place over medium heat and bring to a boil. |
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| − | + | # Remove from heat and pour into 2 quart casserole. |
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| + | # Cut pastry into oblong strips each 1" wide. |
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| + | # Crisscross pastry strips over blueberries. |
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| + | # Brush with water and sprinkle lightly with sugar. |
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| + | # Bake at 375°F for 35 minutes or until golden brown. |
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| − | 5.Crisscross pastry strips over blueberries. Brush with water and sprinkle lightly with sugar. Bake at 375 degrees F. for 35 minutes or until golden brown. |
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| − | ==Source== |
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__NOTOC__ |
__NOTOC__ |
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__NOEDITSECTION__ |
__NOEDITSECTION__ |
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| − | [[Category:Recipes]] |
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[[Category:Cobbler Recipes]] |
[[Category:Cobbler Recipes]] |
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| − | [[Category:Blueberry Recipes]] |
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| − | [[Category:Dessert Recipes]] |
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| − | [[Category:Blueberry Cobbler Recipes]] |
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| − | [[Category:Shortening Recipes]] |
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| − | [[Category:Sugar Recipes]] |
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| − | [[Category:Powdered Sugar Recipes]] |
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| − | [[Category:Pecan Recipes]] |
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| − | [[Category:Margarine Recipes]] |
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Latest revision as of 22:00, 17 June 2013
Description
Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 6-8
Ingredients
- 1 cup flour
- 1 cup water
- ½ cup ground pecans
- 2 tbsp margarine
- 2 tbsp powdered sugar
- water
- ¼ cup + 1 tbsp shortening
- sugar
- 3 cups fresh blueberries
Directions
- Combine flour, ground pecans and powdered sugar.
- Mix well.
- Cut in shortening with pastry blender until mixture resembles coarse meal.
- Chill flour mixture 15 minutes.
- Meanwhile, combine blueberries, water, sugar and margarine in 2 quart saucepan.
- Place over medium heat and bring to a boil.
- Remove from heat and pour into 2 quart casserole.
- Remove pastry mixture from refrigerator and roll out onto a lightly floured surface.
- Cut pastry into oblong strips each 1" wide.
- Crisscross pastry strips over blueberries.
- Brush with water and sprinkle lightly with sugar.
- Bake at 375°F for 35 minutes or until golden brown.