Blueberry Crisp Pioneer Woman 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.

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 CRISP PIONEER WOMAN

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray a 9*13 (3-quart) baking dish with non-stick spray and set aside.
• For the topping, combine the melted butter with brown sugar, granulated sugar, flour, oats, and salt in a large bowl.
• Stir until well combined. Set aside while making the filling.
• Put the blueberries into another large bowl to make the filling. Add the lemon juice (and zest if you are using it), sugar, and cornstarch.
• Gently stir to combine and make sure all the blueberries are coated.
• In the prepared pan, spread the blueberries evenly, then top with the crisp mixture.
• Bake for 45 - 50 minutes, until the crisp, is browned and the blueberries are bubbling.
• Remove the crisp from the oven and let rest for 20 minutes.
• Serve warm, at room temperature, or cold.