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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 473
% Daily Value**
Total Fat 16g
Saturated Fat 10g
Unsaturated Fat 1g
Cholesterol 41mg
Sodium 133mg
Total Carbohydrate 81g
Dietary Fiber 3g
Sugars 43g
Protein 4g
Vitamin A  11%Vitamin C  16%
Calcium  4%Iron  5%
Potassium  4%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Maple Crisp

Date Added: June 11, 2009


3/4 Cup Brown Sugar (or 1 t of molasses)
1 Teaspoon Cinnamon Ground, divided
1 Teaspoon Almond Extract (1/2 tsp)
1/2 Cup Maple Syrup warmed
4 Cups Fresh Blueberries rinsed and dried
1/4 Cup Cornstarch
1 1/4 Cups Flour seasoned with
1/2 Cup Butter softened
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1. Preheat oven to 375 degrees F.

2. Combine blueberries, maple syrup, cinnamon and cornstarch and put in a lightly greased 9-inch square baking dish.

3. In a bowl, blend flour and sugar and cut in butter and almond extract to form a crumbly mixture.

4. Sprinkle flour mixture over berries and bake for 30 minutes until lightly browned and bubbly around the edges.

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Dietary Notes:
This recipe is very low-sodium with 133.33mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Blueberries, Corn, Almonds, Natural Sweeteners allergies.
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