BLUEBERRY FRUIT CRISP
With all its blueberries, this treat is rich in antioxidants. On busy nights, you can make it in a snap. We love to eat it warm with a dollop of whipped topping. -Patricia Krusing, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. , For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture. , Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired.
Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
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
BEST BLUEBERRY CRISP
Make and share this Best Blueberry Crisp recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
- Spread the blueberries in the bottom of the prepared baking pan.
- In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
- Pour over, then gently stir in the cooked mixture with the blueberries.
- In a bowl combine the flour with oats, brown sugar and cinnamon.
- Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
- Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
- Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
- Serve with ice cream-- enjoy!
BLUEBERRY CRISP
In Marion, Michigan, Betty Geiger takes advantage of frozen blueberries to make this fruity crisp with a sweet golden topping. A dollop of vanilla yogurt adds to its homemade taste.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown. , For topping, combine yogurt, vanilla and sweetener; serve with the crisp.
Nutrition Facts : Calories 198 calories, Fat 7g fat, Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 31g carbohydrate, Fiber 3g fiber), Protein 5g protein.
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 COBBLER
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
- Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
- Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.
MARTHA'S BLUEBERRY CRISP
You only need five ingredients for this super-simple crisp: blueberries (yes, you can use frozen!) for the filling, and butter, flour, sugar, and cinnamon for the crumb topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch round baking dish; set aside.
- Combine the flour, sugar, and cinnamon in a bowl; blend in the butter with a pastry cutter or your fingers until the mixture is crumbly.
- Place the blueberries in the prepared baking dish and sprinkle the crumb mixture over them. Bake 30 to 35 minutes. Serve with ice cream, if desired.
PEACH BLUEBERRY CRISP
One of my husband's favourite desserts. This time of year (fall) the fruit is so wonderful! Top it with coffee cream (half-and-half). originally from "Smart Cooking" by Anne Linsay
Provided by Derf2440
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine peaches and blueberries in an 8 cup casserole.
- In a small bowl, combine sugar, flour and cinnamon.
- Add this mixture to the casserole.
- Mix well with fruit.
- Topping-----------.
- Combine rolled oats, sugar and cinnamon.
- Cut in butter until crumbly.
- sprinkle over fruit mixture.
- Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
- Serve warm or cold.
Nutrition Facts : Calories 212.9, Fat 5.4, SaturatedFat 2.9, Cholesterol 11.4, Sodium 43.6, Carbohydrate 41.2, Fiber 4.2, Sugar 29.1, Protein 3
BLUEBERRY CRISP
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
- Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
- Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
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