Blueberry and Maple Syrup Crunch

The TENA Kitchen Recipe

Blueberry and Maple Syrup Crunch

Ingredients

    Fruit Base

  • 1 L Fresh or Frozen Blueberries
  • 125 ml cup Maple Syrup
  • 30 ml Cornstarch
  • 7,5 ml Grated orange zest

    Topping

  • 125 ml Old Fashioned Rolled Oats
  • 125 ml All-purpose Flour
  • 85 ml Brown Sugar, packed
  • 60 ml Chopped pecans
  • 45 ml Butter, melted

Directions

  1. Preheat oven to 175°C.
  2. Combine ingredients for Fruit Base and spread in 20 cm square pan.
  3. Combine Topping ingredients and sprinkle over Fruit Base.
  4. Bake at 175°C 40 - 45 minutes (5 minutes longer for frozen blueberries) or until top is golden and fruit is bubbly.