By Cat, July 16, 2017 (Photo, right, from Wikimedia Commons)
A good friend has a blueberry orchard, so I’m always interested in trying a new way to fix them. This recipe, from the weekly “American Profile” insert in our local Daily Inter Lake newspaper, caught my eye. I’d also like to try it with huckleberries, which grow wild here.
The original recipe for the topping uses brown sugar but I prefer stevia with a bit of molasses; and white flour, but I prefer to pre-soak whole wheat flour. The filling uses instant tapioca as a thickener. Instead of regular sugar, I prefer to sweeten the filling with stevia.
Not yet tested