Blueberry Lemon Crisp Recipes

BLUEBERRY LEMON CRISP

Blueberry Lemon Crisp image

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

blueberries
lemon zest
all-purpose flour
brown sugar
all-purpose flour
cinnamon
butter
blueberries
lemon zest
all-purpose flour
brown sugar
all-purpose flour
cinnamon
butter

Steps:

Put the blueberries in a large but shallow baking dish . You can vary the amount of blueberries by half a cup either way without making any difference. Lightly sprinkle a few pinches of flour over the blueberries to help absorb the berry juice. You can omit the flour if you want; if you do, there will be more leftover berry juice in the bottom of the pan. Sprinkle the lemon peel over the berries. The tartness of fresh lemon peel balances the sweetness of the berries and topping, so use the amount that suits your personal taste. Reduce the amount of lemon peel if you decide to cut back on the amount of topping. Mix together the remaining ingredients; it will be easier if the butter and brown sugar are nice and soft. Sprinkle the mix on the berries. Bake for 25 minutes at 275-degrees F.

Nutrition Facts :

BLUEBERRY-LEMON CRUMB BARS

Blueberry-Lemon Crumb Bars image

Fresh berries snuggled under a crumb top.

Provided by KIRKFAMILY

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g

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

Ingredients

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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