Blueberry And Corn Crisp Food

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.

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 NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

BLUEBERRY AND CORN CRISP

Steps:

• Make the filling:
• Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
• Make the topping and assemble:
• Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.
• Bake crisp until topping is golden brown and juices are thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.
• Do Ahead
• Crisp can be made 1 day ahead. Store tightly covered at room temperature.

BLUEBERRY CRISP

Steps:

• Preheat oven to 350. Spray a 9" square baking dish or 9" pie plate with cooking spray.
• Toss blueberries with cornstarch and lemon juice and add to the baking dish.
• Combine all topping ingredients in a medium mixing bowl and combine well.
• Sprinkle topping mixture evenly over blueberries. It likes to clump up in the bowl so make sure to break it up as you add it to the dish.
• Bake for 35-40 minutes, until the topping is browned and the berries begin to bubble around the edges.
• Let rest/cool for 15-20 minutes before serving, to allow time for thickening.

BLUEBERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
• In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
• Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
• Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

BLUEBERRY CRISP

Steps:

• Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
• Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
• To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
• Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
• Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
• Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
• Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.
• Crisp will keep airtight at room temp for up to 5 days, noting that the topping may soften as time passes.

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.

BLUEBERRY CRISP RECIPE

Steps:

• *The cornstarch will thicken the filling, but I've made it without and it's just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.Preheat oven to 375 F. Grease an 8x8 pan (or double the recipe for a 9x13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!View Nutrition Facts

GLUTEN-FREE BLUEBERRY CRISP WITH SPICED OAT STREUSEL TOPPING RECIPE

Steps:

• Gather the ingredients.
• Pre-heat the oven to 400 F. Line a rimmed baking sheet with a silicone mat or parchment paper.
• Combine the oats and chopped pecans in a small bowl, then spread on the baking sheet in an even layer.
• Toast the oats and pecans for 10 minutes in the oven. Remove and pour contents into a separate bowl. Set aside to cool.
• Reduce oven heat to 350 F.
• Rinse the blueberries and remove any tiny stems. Add the blueberries and lemon juice to a medium-sized pot and stir gently until the blueberries are coated with the lemon juice.
• Heat the pot of blueberries on the stove over medium heat. Add the sugar and cornstarch, stirring gently until the blueberries are well coated. Continue to cook, stirring frequently, as the blueberries burst open and sauce forms. Remove pot from heat when the blueberry sauce thickens, about 10 minutes.
• Pour the blueberry filling into the bottom of an 8 x 8-inch-square dish.
• In a separate medium-sized bowl, combine the topping ingredients: Rolled oat and pecan mixture, brown sugar, gluten-free flour, cloves, cinnamon, salt, and cold pieces of butter. With a pastry cutter or 2 forks, cut the cold butter into the mixture until everything is well combined and there are no large chunks of butter remaining.
• Sprinkle the topping in an even layer over the blueberry filling.
• Bake, uncovered, at 350 F for 20 to 25 minutes, until the blueberry filling is bubbly around the edges of the dish. Remove crisp from the oven and let cool for 15 minutes.
• Divide the gluten-free blueberry crisp into 6 bowls (or less, for larger servings). Serve with a scoop of vanilla ice cream on top, if desired.