Best Blueberry Crisp Food

BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

BLUEBERRY-OATMEAL CRISP

Steps:

• Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
• Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
• Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
• Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

BEST BLUEBERRY CRISP

Steps:

• Set oven to 350 degrees F.
• Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
• Spread the blueberries in the bottom of the prepared baking pan.
• In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
• Pour over, then gently stir in the cooked mixture with the blueberries.
• In a bowl combine the flour with oats, brown sugar and cinnamon.
• Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
• Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
• Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
• Serve with ice cream-- enjoy!

BLUEBERRY CRISP II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F.
• Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
• Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
• Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

HEALTHY BLUEBERRY CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
• Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
• Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
• Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
• Serve and enjoy!

FRESH BLUEBERRY CRISP

Steps:

• Heat oven to 350.
• In large baking dish, combine blueberries, lemon juice, 3 tablespoons flour and sugar; toss gently.
• In medium bowl, combine all topping ingredients except margarine.
• With fork or pastry blender, cut in margarine until crumbly.
• Sprinkle topping over fruit.
• Bake at 350 for 30 minutes or until golden brown and bubbly.
• If desired, serve with frozen whipped topping, thawed.

BLUEBERRY CRISP

Steps:

• Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown. , For topping, combine yogurt, vanilla and sweetener; serve with the crisp.

FROZEN BLUEBERRY CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and halfway up the sides of an 8x8-inch glass baking pan.
• Drain thawed blueberries and put in a medium mixing bowl. Sprinkle with white sugar and lemon juice and gently combine using your hands. Layer berries evenly in the prepared baking pan.
• Mix oats, flour, brown sugar, cinnamon, and nutmeg together in a separate bowl. Cut in butter until mixture is crumbly and cover the berries with it.
• Bake in the preheated oven until golden, 40 to 45 minutes. Serve warm.

BEST EVER BLUEBERRY APPLE CRISP

Steps:

• Choose baking dish. Add enough blueberries to come 1/3 to 1/2 up the dish, keep in mind that the blueberries will "shrink" when cooked.
• If frozen, thaw them slightly. Flour could be added to thicken the frozen blueberries if desired. Add sugar if the fruit is tart, but the topping is sweet enough that it is not needed. Cut enough apples (depending on size) into the blueberries to give colour -- making sure that you have enough room for the topping
• Topping: Combine flour, brown sugar, rolled oats, baking powder, cinnamon and salt. Mix well. Cut butter into flour/oat mixture until coarse crumbs.
• Spread over apple/blueberry mixture and bake in 350 oven for 30 minutes or until the fruit is cooked.
• To serve: I usually make the crisp up earlier in the day. Before serving, I put the crisp in the oven at 250 for 15 - 20 minutes or until warmed, then serve it with ice cream.