BLUEBERRY CRUMBLE FOR ONE
Mini blueberry crumble made with a handful of blueberries and topped with a crisp, buttery oat topping. A wonderful single serving dessert! Quick, easy, and so delicious!
Provided by Joanie Zisk
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, toss the blueberries with sugar, flour, lemon juice, and salt. Transfer the berries to a small baking dish.
- In a separate small bowl, stir together the flour, oats, brown sugar, and vanilla. Blend in the butter using a fork and mix until well combined.
- Scatter the topping over the berries.
- Bake the blueberry crumble until the filling is bubbling and the topping is golden, about 25-30 minutes.
- Cool for 10 minutes and top with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 541 kcal, Carbohydrate 85 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 60 mg, Sodium 334 mg, Fiber 4 g, Sugar 49 g, TransFat 1 g, UnsaturatedFat 7 g
SINGLE-SERVE BLUEBERRY CRISP
Blueberry crisp for one, no bake. Delicious.
Provided by bri h
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place blueberries, white sugar, 1 teaspoon flour, and vanilla extract in a microwave-safe bowl. Cook in a microwave oven for 30 seconds.
- Mix together oats, brown sugar, 1 tablespoon flour, and butter in another microwave-safe bowl. Cook in a microwave oven for 30 seconds and combine with berry mixture.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 56 g, Cholesterol 21.5 mg, Fat 9.6 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 63.8 mg, Sugar 32.8 g
INDIVIDUAL BERRY CRISPS
Provided by Alton Brown
Categories dessert
Time 1h10m
Yield 4 individual crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
- 5 ounces all-purpose flour, approximately 1 cup
- 2/3 cup sugar
- 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
- 1 1/2 cups crushed crackers, gingersnaps or cereal
- 4 ounces unsalted butter, cubed and chilled
- Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
- Yield: 4 1/2 cups
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
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.
SINGLE SERVING DEEP DISH BLUEBERRY PIE
My husband loves pie but sometimes I don't want a whole pie sitting around so I will make this single serving pie for him.
Provided by CupcakePrincess
Categories Pie
Time 1h2m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- To prepare crust:.
- In a bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs. Gradually stir in water until mixtre forms a ball.
- Wrap in plastic wrap and refrigerate at least 40 minutes.
- To prepare filling:.
- Preheat oven to 425°F.
- Lightly spray a 7 oz. baking custard cup with cooking spray.
- Mix sugar, cornstarch, salt and cinnamon in a small bowl and then sprinkle over blueberries.
- Remove dough from refrigerator and roll out to a circle.
- Press dough into custard cup, covering the entire bottom and sides of the cup.
- Reserve about a tablespoon of dough for the top of the pie.
- Pour blueberry mixture into custard cup and dot the top of the pie with cut up butter.
- Roll out remaining dough and use a cookie cutter such as a star, to cut out the pie top.
- Place dough star on the top of the pie.
- Bake for 12-15 minutes or until crust is golden brown.
Nutrition Facts : Calories 489, Fat 25.6, SaturatedFat 15.9, Cholesterol 66.1, Sodium 667.7, Carbohydrate 62.2, Fiber 3, Sugar 26.4, Protein 4.8
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