*New Blueberry Gobble

During the holidays as well as anytime of year, why not try this comforting recipe for a midday or late night snack, instead of opening another huge bag/box of chips, cookies, cakes or candies, especially when feeding the little ones. I guarantee that all will enjoy it much more than prepackaged snacks and that this recipe will be requested for many years to come. Additionally, any leftovers can be easily reheated in the microwave for breakfast the following morning; prepackaged foods rarely ever supply such a wonderfully scrumptious luxury!

Preheat oven to 350° F

Serves 4-6

6-7 cups fresh or fresh frozen blueberries
2 1/2 tablespoons minute tapioca
1-1.5 teaspoons sugar, optional
1/2 cup oats (quick or old fashioned)
1/3 cup flour (or oat flour for gluten free)
1/4 cup brown sugar, packed firmly or brown sugar substitute
1 1/2 teaspoons cinnamon
1/4 cup canola oil

1. Grease a 2-quart casserole dish, pie plate or 9 x 9 inch pan.

2. If using frozen fruit, thaw the berries on high in the microwave for a few minutes or until slightly juicy.

2. Pour the fruit (and juices if using frozen) into the dish of choice, add the tapioca and mix thoroughly. Cover the dish and allow ingredients to set for 10-15 minutes.

3. Mix the dry ingredients into another bowl, add the canola oil and mix until crumbly.

4. If you want, although not necessary, sprinkle 1-1.5 teaspoons of sugar over the berries to slightly increase the sweetness of this dish.

5. Sprinkle the oat mixture all over the top of the fruit and bake for 30-40 minutes or until the crumbs begin to brown and the juices are bubbly. Serve hot or cold.