Classic American Blueberry Crisp Food

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!

CLASSIC AMERICAN BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.
• Stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. Spoon blueberry mixture into a large baking dish. Sprinkle crumbs over the blueberries.
• Bake in preheated oven until topping is golden brown and the filling bubbles, about 40 minutes.

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 CRISP

Steps:

• Preheat oven to 375 degrees F, then coat a 2-quart baking dish with nonstick cooking spray.
• In a bowl, combine the THREE cups of cooked brown rice, blueberries & 3 tablespoons of brown sugar, then spoon the rice & berry mixture into prepared baking dish & set aside.
• In a bowl, combine bran, flour, walnuts, remaining 1/4 cup of brown sugar & cinnamon, then, with a pastry blender, cut in the margarine until mixture resembles coarse meal.
• Sprinkle this struesel over the rice & berry mixture, & bake 15-20 minutes or until thoroughly heated.
• Most tasty served warm!

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.

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
• Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
• Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

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.

WILD MAINE BLUEBERRY CRISP

Steps:

• Preheat oven to 325 degrees.
• Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
• Mix well and place in a well buttered 8 x 8 x 2 inch pan.
• Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
• Spread evenly over the Wild Blueberry filling.
• Bake 45 minutes or until the crust is brown.