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Blueberry Fruit Crisp Recipe
Blueberry Fruit Crisp Recipe photo by Taste of Home

Blueberry Fruit Crisp Recipe

Read Reviews (5)
4.8 5
Publisher Photo
“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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 cup fresh or frozen blueberries, thawed
  • 4 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons cornstarch
  • TOPPING:
  • 2 tablespoons King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Blueberry Crisp in Cooking for 2 Summer 2009, p49

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.

Reviews for Blueberry Fruit Crisp(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 12, 2012

Very easy to make and great flavor when using fresh blueberries. A few extra pecan pieces on the top give a nice toasted taste as well. Outstanding!

MY REVIEW
Reviewed Aug. 8, 2010

This is a great recipe for two. I would use 1 1/2 - 2 cups of berries next time. Or maybe 1 cup of berries and a 1/2 cup or so of rhubarb.

MY REVIEW
Reviewed Jan. 31, 2010

It was very good.

MY REVIEW
Reviewed May. 1, 2009

Re: I found that using the 10 oz. ramekins or custard cups were to large for the amount being used. I will again make the Blueberry Crisp, very good.

MY REVIEW
Reviewed Apr. 16, 2009

I made this with a 3 berry frozen mix. Very good. Will make again.

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