Stove Top Blueberry Crisp Recipes

BLUEBERRY CRISP

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.

CRISP IN A PINCH

Steps:

• Place a small pot over medium heat and add the blueberries, blackberries, raspberries, granulated sugar and lemon zest and juice. Cook until the sugar is dissolved and the berries have released their juices, about 6 minutes.
• Meanwhile make the granola. Place a large nonstick skillet over medium-high heat. Add the oats and almonds and toast until light golden, 2 to 3 minutes. Remove from the skillet and reserve. Reduce the heat to medium, then add the butter to the skillet. Once the butter is melted, add the maple syrup, brown sugar, cinnamon and salt. Bring to a boil and cook for 1 minute, until you have a thin syrup. Add the toasted ingredients back to the skillet. Cook, stirring and tossing the ingredients, for 1 minute. Transfer to a plate and set aside.
• Make a slurry by stirring the cornstarch into 2 tablespoons of water. Stir into the berry mixture and allow to thicken, about 1 minute.
• Portion the berry mixture into 4 serving bowls. Top liberally with the oat and almond mix. Add 1 scoop of ice cream to each and garnish with a little more of the berry mix, a little more granola and some mint, then serve warm.

STOVE TOP BLUEBERRY GRUNT

Steps:

• Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
• Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
• Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
• Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
• Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
• Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.

STOVE-TOP BLUEBERRY CRISP

Steps:

• From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice.
• In 2-qrt saucepan, with spoon, stir lemon peel, lemon juice, brown sugar, cornstarch, almond liqueur, and 1/2 cup cold water.
• Add margarine or butter and half of blueberries to mixture in saucepan; lightly crush blueberries with potato masher or side of spoon.
• Cook blueberry mixture over medium heat, stirring constantly until mixture boils. Stir in remaining blueberries and boil 2 minutes longer, stirring.
• Spoon hot blueberry mixture into 4 dessert or custard cups; top with cookie crumbs or macaroons and sprinkle with confectioners' sugar.
• Serve warm with ice cream or whipped cream.