Best Blueberry Crisp Recipes

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BLUEBERRY CRISP II



Blueberry Crisp II image

The mayonnaise adds a little tang to this delightful fresh blueberry crisp. It's really delicious.

Provided by ESCAPETONH

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 9

Number Of Ingredients 5

4 cups fresh blueberries
1 cup all-purpose flour
¾ cup white sugar
½ teaspoon ground cinnamon
½ cup mayonnaise

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
  • Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 37.1 g, Cholesterol 4.6 mg, Fat 10.1 g, Fiber 2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 70.4 mg, Sugar 23.2 g

BLUEBERRY CRISP



Blueberry Crisp image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping

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.

BEST BLUEBERRY CRISP



Best Blueberry Crisp image

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

1 quart fresh blueberries (about 4 cups you can use more blueberries if desired I most always do!)
3/4 cup sugar (or (to taste)
2 tablespoons cornstarch
1 cup water
2 -3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup regular oats
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter, melted (no substitutes)

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-OATMEAL CRISP



Blueberry-Oatmeal Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Unsalted butter, for the baking dish
Filling:
6 cups blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Pinch kosher salt
Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup almonds or hazelnuts, chopped
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 2-inch pieces

Steps:

  • Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
  • Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
  • Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
  • Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

BEST EVER BLUEBERRY APPLE CRISP



Best Ever Blueberry Apple Crisp image

I have a friend who smacks his lips when I serve this and my daughter is notorious for eating this for breakfast!!! I have to hide it if I want any leftovers for supper the next day!!! My crisps are chock full of fruit...I never measure the fruit. I "eye ball" the blueberries...then add enough apple to give colour. I have used this topping for peach/blueberry, raspberry/rhubarb/apple, rhubarb/blueberry or basically use up all the frozen fruit I have in my freezer. I serve this with frozen vanilla ice cream or yogurt. This recipe could be cut in half quite successfully

Provided by Abby Girl

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 10

3 -4 apples, peeled and cut into chunks
4 -6 cups blueberries
1/2 cup sugar (depending on tartness of fruit) (optional)
1 cup flour
3/4 cup brown sugar
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter

Steps:

  • Choose baking dish. Add enough blueberries to come 1/3 to 1/2 up the dish, keep in mind that the blueberries will "shrink" when cooked.
  • If frozen, thaw them slightly. Flour could be added to thicken the frozen blueberries if desired. Add sugar if the fruit is tart, but the topping is sweet enough that it is not needed. Cut enough apples (depending on size) into the blueberries to give colour -- making sure that you have enough room for the topping
  • Topping: Combine flour, brown sugar, rolled oats, baking powder, cinnamon and salt. Mix well. Cut butter into flour/oat mixture until coarse crumbs.
  • Spread over apple/blueberry mixture and bake in 350 oven for 30 minutes or until the fruit is cooked.
  • To serve: I usually make the crisp up earlier in the day. Before serving, I put the crisp in the oven at 250 for 15 - 20 minutes or until warmed, then serve it with ice cream.

Nutrition Facts : Calories 236.1, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 151.7, Carbohydrate 39.7, Fiber 3.4, Sugar 23.1, Protein 2.5

EASY BLUEBERRY CRISP



Easy Blueberry Crisp image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 cup chilled unsalted butter, cut into pieces, plus more for baking dish
8 cups blueberries, washed and drained
1 cup all-purpose flour
1/2 cup granulated sugar
Juice of 1 lemon
3/4 cup dark-brown sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside. In a medium bowl, toss blueberries with 1/2 cup flour, the granulated sugar, and lemon juice. Spread evenly in prepared baking dish, pressing down lightly.
  • In a small bowl, mix together brown sugar and the remaining 1/2 cup flour; add butter. Using your fingertips or a pastry blender, mix the butter into the dry ingredients until it looks like coarse irregular crumbs.
  • Spread crumbs over blueberries. Bake for 10 minutes. Reduce the oven temperature to 325 degrees. and bake until the crumbs are browned and the juices have thickened, about one hour. Serve warm.

HEALTHY BLUEBERRY CRISP RECIPE BY TASTY



Healthy Blueberry Crisp Recipe by Tasty image

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

3 cups blueberry
1 cup rolled oats
½ cup almonds, chopped or slivered
¼ cup whole wheat flour
½ teaspoon cinnamon
2 tablespoons coconut oil, melted
¼ cup maple syrup
¼ cup greek yogurt
2 tablespoons maple syrup

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

BLUEBERRY CRISP



Blueberry Crisp image

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

2 packages (12 ounces each) frozen unsweetened blueberries, thawed
2 tablespoons plus 1/2 cup all-purpose flour, divided
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
TOPPING:
1 cup (8 ounces) fat-free plain yogurt
1/2 teaspoon vanilla extract
Sugar substitute equivalent to 2 teaspoons sugar

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



Blueberry Crisp image

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

6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts, such as almonds)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
1/3 cup sugar

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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