Blueberry Maple Crisp

  • 4 cups fresh or frozen blueberries
  • 1/2 cup Morse Farm maple syrup
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1-1/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup cold butter
  • 1 teaspoon almond extract

Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top. Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.

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