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
BLUEBERRY CRISP
This Blueberry Crisp is topped with a crunchy oat topping that's impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
Provided by Averie Sunshine
Categories Crisps
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
- Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
- Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
- Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
- Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
- Crisp will keep airtight at room temp for up to 5 days, noting that the topping may soften as time passes.
Nutrition Facts : Calories 339 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 86 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY CRISP II
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
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
INDIVIDUAL BLUEBERRY PIES A LA MODE
To serve a crowd, don't double the pate brisee recipe; make as many single batches as needed. This recipe also will make one twelve-inch pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 5-inch pies
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
- On a floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, quarter the square; carefully drape each quarter over a 5-inch pie tin.
- Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
- Again, on a floured work surface, roll remaining dough into a 1/8-inch-thick square. Using a sharp knife, quarter the square. Using a 1-inch round biscuit cutter, cut a hole in center of each quarter. Drape each quarter over berries, centering steam hole. Seal edges. Trim edges around pie plates to form a 1/2-inch lip. Chill the dough.
- Dampen lip of dough with water. Using scissors, snip inward from outside edge at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut, carefully fold in alternating tabs to create bear-tooth crimping design. Chill again, about 30 minutes.
- Transfer pies to a baking sheet large enough for tins not to touch. Brush each lightly with cold water; sprinkle with sugar. Bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees; continue baking until blueberry juice begins to bubble, about 15 minutes more. Remove from oven; cool slightly. Serve with ice cream.
EASY BLUEBERRY CRISP
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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.
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