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

Blueberry Fruit Crisp Recipe

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 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

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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