Blueberry Cherry Crisp
1/4 cup low-fat sour cream
1 tbsp. plus 1 tsp. brown sugar
2 cups fresh blueberries
2 cups pitted, fresh, sweet cherries
1/2 cup flour
2 tbsp. sugar
2 tbsp. brown sugar
2 tbsp. butter, softened
Combine sour cream and brown sugar
in a bowl, stir well. Cover and chill at
least 30 minutes.
Combine blueberries and cherries in an 8 inch square baking pan. Toss well
and
set aside.
Combine flour and the next 3 ingredients in a medium bowl, beat at medium speed
of an electric mixer until crumbly. Sprinkle over blueberry mixture.
Bake at 375 for 40 minutes or until lightly browned. Garnish with sour
cream
mixture.
