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Blueberry Wheat Crisp

Active Time: 20 minutes

Total Time: 45 minutes

Serves: 4 servings


Blueberry Wheat Crisp


  • In large saucepan over medium-high heat, combine blueberries, ½ cup sugar, corn starch and lemon juice. Cook, stirring constantly, until mixture thickens and comes to a boil (about 5 minutes). Boil and stir 1 minute.
  • Remove from heat and transfer to a greased 1½-quart baking dish. Set aside.
  • In medium bowl, combine broken up cereal, pecans, butter and cinnamon; mix until butter is well incorporated. Sprinkle over blueberry mixture.
  • Bake in a preheated 350°F oven 25 minutes or until golden brown and bubbly. Let cool.