Ingredients
4
cups fresh or frozen blueberries
1/4
cup raisins
2
tablespoons cornstarch
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1/3
cup apricot preserves
1/2
cup all-purpose flour
1/2
cup firmly packed brown sugar
1
teaspoon cinnamon
1/4
cup margarine or butter, softened
Preparation
Heat oven to 400°F. Grease 10x6-inch (1 1/2-quart) or 8-inch square (2-quart) baking dish. In large bowl, combine blueberries, raisins, cornstarch, lemon peel and lemon juice; mix well. Spoon mixture evenly into greased baking dish. Dot with apricot preserves.
In medium bowl, combine flour, brown sugar and cinnamon; mix well. With pastry blender or fork, cut in margarine until mixture is crumbly. Sprinkle topping evenly over fruit mixture.
Bake at 400°F. for 20 to 30 minutes or until topping is golden brown. Serve warm or at room temperature. If desired, top with whipped topping or ice cream.
