This is a simple fruity dessert to whip up and share with your family and/or friends.
| Servings |
3/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 273 | 0mg | 3g | 41g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.1 | Water saved (gallons) [animal consumption only] |
 |
8.2 | Manure (pounds) not deposited into the environment |
 |
9.2 | Grains / feed (pounds) not consumed by animals |
 |
20.1 | Methane (gallons) not created by animals |
 |
246.4 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
Ingredients
- 3 C blueberries (fresh)
- 2 Tbsp lemon juice
- 2/3 C brown sugar (packed)
- 1/2 C flour (unbleached all purpose)
- 1/2 C oats (quick rolled)
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/3 C buttery spread (melted)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
|
Instructions
- Arrange the blueberries in an 8 x 8-inch baking dish (ungreased).
- Sprinkle the berries with the lemon juice.
- In a medium bowl, mix the remaining ingredients and sprinkle the mixture over the blueberries.
- Bake at 375 degrees for about 30 minutes or until the topping is golden brown and the blueberries are hot and bubbly.
Recipe Notes
Serve warm with ice cream or other topping, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC