Blueberry Crisp Recipe

Blueberry Crisp Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

“With all its blueberries, this is rich in antioxidants,” says Patricia Krusing of Phoenix, Arizona. “It's scrumptious and goes together in a snap.” If you have it on hand, this warm dessert pairs well with vanilla ice cream.

This recipe is:

Quick

[X]

Rate Blueberry Crisp Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Blueberry Crisp Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1 cup fresh or frozen blueberries, thawed
4 teaspoons sugar
2 teaspoons lemon juice
1-1/2 teaspoons cornstarch
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons brown sugar
Dash ground cinnamon
2 tablespoons butter
2 tablespoons chopped pecans
Whipped topping, optional

Directions

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. Yield: 2 servings.

Nutritional Facts 2/3 cup (prepared with reduced-fat butter; calculated without whipped topping) equals 283 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 102 mg sodium, 46 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Blueberry Crisp in Cooking for 2 Summer 2009, p49