Blueberry Crisp I Food

BLUEBERRY CRISP I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
• Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice 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 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.

PEACH BLUEBERRY CRISP

Steps:

• Combine peaches and blueberries in an 8 cup casserole.
• In a small bowl, combine sugar, flour and cinnamon.
• Add this mixture to the casserole.
• Mix well with fruit.
• Topping-----------.
• Combine rolled oats, sugar and cinnamon.
• Cut in butter until crumbly.
• sprinkle over fruit mixture.
• Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
• Serve warm or cold.

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 fruit in ungreased 8 x 8" baking pan*.
• Stir together flour, sugar and cinnamon; blend in mayonnaise until mixture resembles coarse crumbs.
• Sprinkle/spread over fruit.
• Bake 35-40 minutes at 350° or until browned--if using a glass-baking pan, reduce oven temperature to 325°.

BLUEBERRY CRISP

Steps:

• In a mixing bowl, mix together brown sugar with cornstarch.
• Add blueberries to sugar mixture and stir until well coated.
• Spoon blueberry mixture into a 9 inch x 9 inch microwave safe dish.
• Microwave on HIGH (full power) uncovered for 3 1/2 minutes for fresh blue berries or 6 minutes if using frozen blueberries.
• Blueberry sauce should be thick and bubbly.
• Stir once half way through cooking.
• TOPPING-----------.
• In a mixing bowl, combine flour, brown sugar, rolled oats and butter and rub together with fingers until evenly mixed.
• Spread evenly in a separate microwave safe dish and microwave on HIGH (full power) for 4 minutes or until golden and crumbly; stirring once.
• Spoon cooked topping evenly over blueberry base.
• Serve hot with icecream or whipping cream.