Blueberry Fruit Crisp Recipe

4.5 6 6
Blueberry Fruit Crisp Recipe
Blueberry Fruit Crisp Recipe photo by Taste of Home
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Blueberry Fruit Crisp Recipe

Read Reviews
4.5 6 6
Publisher Photo
With all its blueberries, this treat is rich in antioxidants. On busy nights, you can make it in a snap. We love to eat it warm with a dollop of whipped topping. —Patricia Krusing, Phoenix, Arizona
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
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.
Originally published as Blueberry Crisp in Cooking for 2 Summer 2009, p49

Nutritional Facts

2/3 cup: 283 calories, 12g fat (4g saturated fat), 15mg cholesterol, 102mg sodium, 46g carbohydrate (29g sugars, 3g fiber), 3g protein.

  • 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
  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

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Reviews forBlueberry Fruit Crisp

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kredhead User ID: 710648 272599
Reviewed Sep. 3, 2017

"This is quick & good with a nice flavor I added a dash of nutmeg to the topping. Everything except the fruit is in my pantry. I used a larger dish instead of the ramekins & cooked it a bit longer. Yummy."

MY REVIEW
mkfrazier User ID: 4922365 158700
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
MelC User ID: 5327275 161551
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
daisey5 User ID: 146806 104792
Reviewed Jan. 31, 2010

"It was very good."

MY REVIEW
roxie73 User ID: 1048731 173183
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
collector_of_masks User ID: 1627780 113339
Reviewed Apr. 16, 2009

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

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