Juicy blueberries, a touch of lemon, warm cinnamon, and wholesome brown rice come together beneath a sweet, golden crumble topping. Serve this easy dessert warm with whipped topping or a scoop of vanilla ice cream.
Serves: 6
Bake Temperature: 350°F
Bake Time: Approximately 25 minutes
Ingredients
Blueberry Filling
1 cup Mahatma® Whole Grain Brown Rice, cooked according to package directions
3 cups fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup all-purpose flour
1 cup Mahatma® Whole Grain Brown Rice, cooked according to package directions
3 cups fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup all-purpose flour
Crisp Topping
⅔ cup packed brown sugar
¼ cup all-purpose flour
¼ cup margarine or butter, softened and cut into small pieces
¾ tablespoon ground cinnamon
⅔ cup packed brown sugar
¼ cup all-purpose flour
¼ cup margarine or butter, softened and cut into small pieces
¾ tablespoon ground cinnamon
Directions
Preheat the oven to 350°F.
Prepare the Mahatma® Whole Grain Brown Rice according to the package directions. Set it aside to cool slightly.
Place the blueberries in a large mixing bowl. Add the lemon juice and ¼ cup of flour, then gently toss until the berries are evenly coated.
Fold the cooked brown rice into the blueberry mixture.
Transfer the mixture to an ungreased 2-quart square baking dish and spread it evenly.
In a separate bowl, combine the brown sugar, remaining ¼ cup of flour, margarine, and cinnamon.
Use a fork or your fingertips to mix the ingredients until the topping resembles moist, crumbly sand.
Sprinkle the topping evenly over the blueberry and rice filling.
Bake for approximately 25 minutes, or until the topping is lightly browned and the blueberry filling is hot and bubbling around the edges.
Allow the crisp to cool for 5 to 10 minutes before serving.
Preheat the oven to 350°F.
Prepare the Mahatma® Whole Grain Brown Rice according to the package directions. Set it aside to cool slightly.
Place the blueberries in a large mixing bowl. Add the lemon juice and ¼ cup of flour, then gently toss until the berries are evenly coated.
Fold the cooked brown rice into the blueberry mixture.
Transfer the mixture to an ungreased 2-quart square baking dish and spread it evenly.
In a separate bowl, combine the brown sugar, remaining ¼ cup of flour, margarine, and cinnamon.
Use a fork or your fingertips to mix the ingredients until the topping resembles moist, crumbly sand.
Sprinkle the topping evenly over the blueberry and rice filling.
Bake for approximately 25 minutes, or until the topping is lightly browned and the blueberry filling is hot and bubbling around the edges.
Allow the crisp to cool for 5 to 10 minutes before serving.
Serve warm with whipped topping or vanilla ice cream.
This looks absolutely delicious! Follow the directions carefully, and it should come out warm, fruity, sweet, and perfectly comforting.
And don’t forget to save my slice!
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