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
AIR FRYER BLUEBERRY CRISP
No need to heat up the whole kitchen just to make dessert. Your air fryer will have this crisp ready in no time! This makes two servings, perfect for smaller air fryers, but feel free to double the recipe.
Provided by France C
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an air fryer to 360 degrees F (180 degrees C).
- Combine blueberries, flour, lemon juice, and salt in a small bowl. Toss to coat, then divide the mixture between two 1-cup ramekins.
- Combine oats, flour, brown sugar, and cinnamon for the topping in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the blueberries.
- Place the ramekins in the air fryer basket and cook until the blueberries are warmed throughout and topping is golden brown, 12 to 14 minutes.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.8 g, Cholesterol 22.9 mg, Fat 9.7 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 143.2 mg, Sugar 16.6 g
PLUM AND BLUEBERRY CRISP
This desert is a delicious way to use summer plums and blueberries. We like it served warm with ice-cream for desert or cold with sour cream for breakfast. Original recipe printed in Bon Appetit (October, 1984). Prep time includes refrigeration and standing time (30-60 minutes)
Provided by ellie_
Categories Dessert
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make topping first.
- Using a food processer and chopping blade, grind almonds using on/off turns.
- Add flour, sugar and butter through feed tube.
- Process until mixture starts to cling together (1 minute).
- Transfer topping mixture to bowl and crumble with a fork.
- Chill at least 30 minutes while preparing fruit filling.
- To make filling: Combine filling ingredients (plums- cinnamon) in a bowl.
- Let stand 30 minutes before proceeding.
- Preheat oven to 400 degrees F.
- Pour fruit filling into 2 quart baking dish.
- I use a corning ware casserole dish.
- Crumble topping over fruit.
- Bake 40-45 minutes or until brown and bubbly.
Nutrition Facts : Calories 1083.9, Fat 49.3, SaturatedFat 23, Cholesterol 91.5, Sodium 24.1, Carbohydrate 152.5, Fiber 9.3, Sugar 100.5, Protein 13.1
PLUM BERRY CRISP
The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.
Provided by Shelley Wiseman
Categories Berry Fruit Dessert Bake Quick & Easy Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F with rack in upper third.
- Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
- Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
- Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.
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.
BERRY CRISP WITH PLUMS
Steps:
- Preheat the oven to 400 degrees F. For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins. For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit. Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes. Serve alongside ginger gelato.
BLUEBERRY NECTARINE CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
- For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
- Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
- For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
- Plate the crisp into individual bowls and top with the whipped cream.
BLUEBERRY CRISP I
A very easy and delicious dessert recipe that can be used with blueberries, peaches, apples or most any other of this type fruit. After it cooks it has a beautiful crust on top. The sugar may be adjusted to suit your taste.
Provided by PATRICIA GORDY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
- Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.
Nutrition Facts : Calories 566.3 calories, Carbohydrate 112.2 g, Cholesterol 2.4 mg, Fat 12.4 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 543.5 mg, Sugar 83.8 g
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- Preheat the oven to 375* F. In a medium mixing bowl, toss together the plum slices, blueberries, sugar, spices, and arrowroot starch, if using. Set aside.
- Make the crumble topping: In a small mixing bowl, stir together the oats, flour, brown sugar and salt until combined. Add the butter, and use a pastry blender or your fingers to cut the butter into the dry ingredients. Continue until the butter is completely incorporated, and the mixture comes together into a chunky crumb.
- Divide the blueberry-plum mixture between 4 oven-safe ramekins. Top with the crumble topping and bake for 25-30 minutes, until the crumble topping is golden brown and the berry juices begin to bubble.
- Remove from the oven and let cool for 5 minutes. Serve warm with fresh whipped cream, a scoop of vanilla ice cream and/or a dusting of powdered sugar.
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