Fish tacos that have been grilled or blackened are excellent with this Baja sauce.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 8×8-inch crisp |
Ingredients
- 2 (16 ounce) packages frozen blueberries, thawed
- ¼ cup white sugar
- 2 teaspoons fresh lemon juice
- ¾ cup rolled oats
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup unsalted butter, softened
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and halfway up the sides of an 8×8-inch glass baking pan.
- Drain thawed blueberries and put in a medium mixing bowl. Sprinkle with white sugar and lemon juice and gently combine using your hands. Layer berries evenly in the prepared baking pan.
- Mix oats, flour, brown sugar, cinnamon, and nutmeg together in a separate bowl. Cut in butter until mixture is crumbly and cover the berries with it.
- Bake in the preheated oven until golden, 40 to 45 minutes. Serve warm.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 5 mg |
| Sugars | 25 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
The whole family loved it!
Turned out great a little too thin for my husband’s likings so the next time I make it I’m going to double up on everything.
I used blueberries that I had previously flash frozen and did not bother to thaw them. Other than that I followed the recipe. This was good and it was quick and easy to make.