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This super-easy dessert features sweet blueberries with a brown sugar, almond and oat crumbly topping that only gets better with the cool creaminess of vanilla ice cream. “Try it with other fruit, such as peaches, for a different variety,” suggests Elizabeth Tomlinson of Morgantown, West Virginia
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 each) equals 320 calories, 11 g fat (6 g saturated fat), 23 mg cholesterol, 96 mg sodium, 55 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Blueberry Crumble in Simple & Delicious March/April 2007, p19
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Reviewed on Jul. 29, 2012 by kshea
I don't know how this recipe could be rated excellent. I was ok. nothing special!
Reviewed on Jul. 02, 2012 by JenfromFlag
This dessert is one I'll make again. It was a huge hit and a great way to use up the blueberries. I love that it is done in the microwave so I don't have to heat up the house with the oven. I strongly recommend this recipe to others!
Reviewed on Jun. 17, 2012 by Susanmw
really good, really easy!
Reviewed on Jul. 16, 2011 by jslvsclf
This was very very good. I used the oven instead when it came time to bake. Thank you! I hope you post more recipes.
Reviewed on Jul. 05, 2010 by webbbj
Very simple to make and delicious. I used whipped topping instead of ice-cream.
Reviewed on Feb. 17, 2010 by reallytrusty1
easiest desert I ever made!! love it
Reviewed on Apr. 12, 2008 by rdzender
really good--used splenda for diabetic mother in law and turned out great.
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