Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 22
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (21 oz each) cans Hy-Vee blueberry pie filling | ||
| 1 pt. blueberries | ||
| 12 oz. raspberries | ||
| 6 oz. blackberries | ||
| 2 c. Hy-Vee flour | ||
| 1 c. Hy-Vee quick oats | ||
| 1 c. packed Hy-Vee brown sugar | ||
| 1 c. Hy-Vee unsalted butter, cubed | ||
| 2 tsp. Hy-Vee cinnamon |
Directions
- In a large bowl, combine blueberry pie filling and berries. Pour berry mixture into a well-seasoned 12-inch cast-iron Dutch oven.
- In another large bowl, combine flour, quick oats and brown sugar. Cut in butter until mixture is the size of peas. Spread evenly over the top of filling. Sprinkle top with cinnamon. Cover with lid.
- Place Dutch oven over top of approximately 8 started charcoal briquettes. Place an additional 25 started briquettes on top of lid. Cook for 15 minutes; check to see if top is golden. Cook for an additional 5 minutes, if needed.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 41g
- Protein: 2g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2013.