Blueberry Bliss Crisp

Prep time: 0:30

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An antioxidant-rich dessert overflowing with an abundance of blueberries and whole grain brown rice. As delish as it is healthy... hooray!

Ingredients

3 cups cooked brown rice
3 cups blueberries (fresh)
7 tablespoons brown sugar, firmly packed, divided
1 tablespoon Organic Valley European-style Cultured Butter
¹⁄₄ cup whole-wheat flour
¹⁄₄ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons Organic Valley European-style Cultured Butter

Directions

In a medium mixing bowl combine cooked organic brown rice, fresh blueberries and 3 tablespoons sugar. Preheat oven to 375F degrees.

Schmear 8 glass custard cups with Organic Valley European-style Cultured Butter (or you may substitute an 8" square baking dish). Place rice mixture in cups or baking dish; set aside.

Combine whole wheat flour (can be replaced with spelt flour if desired), remaining 1/4 cup sugar, chopped pecans and cinnamon in bowl. Cut in Organic Valley European-style Cultured Butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm. Enjoy!

Notes

*Substitute frozen unsweetened blueberries for the fresh blueberries, if desired. Thaw and drain before using.

Variations: Use your choice of fresh fruit or combinations of fruit instead of blueberries, if desired.

Microwave Oven Instructions:

Prepare as directed using 2-quart microproof baking dish. Cook, uncovered, on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm.