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Blueberry Fruit Crisp Recipe

Blueberry Fruit Crisp 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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 1 cup fresh or frozen blueberries, thawed
  • 4 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons cornstarch
  • 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


  • 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.

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.