Monday, September 5, 2016

# Blueberry Buckle # cooking

Crockpot Monday: Blueberry Buckle

4 Tablespoons granulated sugar
4 Tablespoons dark brown sugar
1/2 cup of flour
½ teaspoon ground cinnamon
4 Tablespoons butter, melted

4 cups fresh blueberries (if you do not have access to fresh, use unsweetened frozen)
1 Tablespoon lemon juice
1/2 cup non-fat plain yogurt
1 cup flour
6 Tablespoons granulated sugar
2 eggs

In a large glass bowl, mix all ingredients for the filling, except for the blueberries. Wash and pick any remaining stems off of your blueberries, and then toss them in the bowl with the filling. Set aside.

In a different glass bowl, melt your butter, and add the dry ingredients. Mix. The crumbs will be moist, and crumbly. Spray your crockpot with cooking spray. Pour the filling into your crockpot. Add the crumb topping.

Cover and cook on high for 3-5 hours, removing the lid of the crockpot during the last 45 minutes or so to crisp up the topping.


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