BLUEBERRY CRISP
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
- Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
- Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
BLUEBERRY CRISP
Summer never tasted so good. I highly recommend serving this blueberry crisp hot with ice cream.
Provided by AlexanderXavier
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
- Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
- Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 49.6 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 244.3 mg, Sugar 33 g
INDIVIDUAL BLUEBERRY PIES A LA MODE
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 5-inch pies
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
- On a floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, quarter the square; carefully drape each quarter over a 5-inch pie tin.
- Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
- Again, on a floured work surface, roll remaining dough into a 1/8-inch-thick square. Using a sharp knife, quarter the square. Using a 1-inch round biscuit cutter, cut a hole in center of each quarter. Drape each quarter over berries, centering steam hole. Seal edges. Trim edges around pie plates to form a 1/2-inch lip. Chill the dough.
- Dampen lip of dough with water. Using scissors, snip inward from outside edge at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut, carefully fold in alternating tabs to create bear-tooth crimping design. Chill again, about 30 minutes.
- Transfer pies to a baking sheet large enough for tins not to touch. Brush each lightly with cold water; sprinkle with sugar. Bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees; continue baking until blueberry juice begins to bubble, about 15 minutes more. Remove from oven; cool slightly. Serve with ice cream.
MINI BLUEBERRY PIES A LA MODE
We like to use smaller, sweeter Maine blueberries in this recipe, but any in-season variety works in these mini pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 5-inch pies
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
- On a clean, floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
- Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
- Again, on a clean, floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. Using a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so the steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1/2-inch lip. Briefly refrigerate pies to chill the dough.
- Dampen the 1/2-inch lip of dough with water. Using scissors, snip inwards from the outside edge of the pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold in alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
- Transfer the pies to a baking sheet that is large enough for the tins not to touch. Brush each pie lightly with cold water; sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees, and continue baking until blueberry juice begins to bubble up, about 15 minutes more. Remove from oven, cool slightly, and serve with vanilla ice cream.
HEALTHY BLUEBERRY CRISP RECIPE BY TASTY
Here's what you need: blueberry, rolled oats, almonds, whole wheat flour, cinnamon, coconut oil, maple syrup, greek yogurt, maple syrup
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C).
- Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
- Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
- Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
- Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
- Serve and enjoy!
Nutrition Facts : Calories 456 calories, Carbohydrate 68 grams, Fat 17 grams, Fiber 9 grams, Protein 11 grams, Sugar 28 grams
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- Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
- Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
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