Blueberry Crisp For Two Food
BLUEBERRY CRISP
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
BLUEBERRY CRISP
Summer never tasted so good. I highly recommend serving this blueberry crisp hot with ice cream.
Provided by AlexanderXavier
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 49.6 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 244.3 mg, Sugar 33 g
BLUEBERRY FRUIT CRISP
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY CRISP FOR TWO
Make and share this Blueberry Crisp for Two recipe from Food.com.
Provided by mums the word
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Stir brown sugar with cornstarch then stir in berries.
- Transfer to lightly greased 6 cup microwave safe dish.
- Microwave uncovered on high for 3 1/2 minutes if using fresh berries, or 6 minutes if using frozen berries (berries should look thickened and bubbly).
- Stir once halfway through cooking.
- For topping, mix topping ingredients together with fingers or fork until evenly mixed and spread onto a micro-safe plate.
- Cook uncovered on high for about 4 minutes stirring once halfway through cook time, until lightly golden and crumbly.
- Spoon over the blueberry mixture and serve immediately with a scoop of vanilla ice cream or whipped cream.
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- In a small bowl toss together the blueberries with the cornstarch and the sugar until well-coated. Put blueberries into two ramekins (I used Aplico #3 which are about 10 ounces each) and set aside on a rimmed, foil-lined baking sheet.
- In another small bowl combine the flour, oats, brown sugar, and salt. Cut in the butter with a pastry blender and use your hands to work it all together, working the butter into the dry ingredients until the mixture is crumbly.
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Spoon over the blueberry mixture and serve immediately with a scoop of vanilla ice cream or whipped cream. Nutrition Facts : Calories 502.8, FatContent 12.8, SaturatedFatContent 7.5, CholesterolContent 30.5, SodiumContent 105.8, CarbohydrateContent 96.9, FiberContent 4.9, SugarContent 67.6, ProteinContent 4.4
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