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Blueberry Crisp
“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.
2 Servings
Prep/Total Time: 30 min.
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.
© Taste of Home 2013
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Blueberry Crisp
(continued)
Nutrition 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.
© Taste of Home 2013