Blueberry Strawberry Crisp Recipes

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

BLUEBERRY CRISP

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.

STRAWBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9x13-inch baking dish.
• Combine 1 1/2 cup flour, 1 1/4 cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture.
• Bake in the preheated oven until bubbly and light brown, about 45 minutes.

BLUEBERRY CRISP

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.

STRAWBERRY, RASPBERRY & BLUEBERRY CRISP

Steps:

• Mix sugar and 2 Tbsp. of the flour in large bowl. Add berries; toss to coat. Place in 13x9-inch baking dish.
• Mix remaining 1/2 cup flour, crushed grahams, oats, sugar, almonds, cinnamon, butter, oil and water. Sprinkle evenly over berry mixture.
• Bake at 375°F for 35 to 40 minutes or until lightly browned. Cool slightly.

BLUEBERRY CRISP I

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.

BLUEBERRY-STRAWBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
• In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
• Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.