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
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