Single Serve Blueberry Crisp Food

SINGLE-SERVE BLUEBERRY CRISP

Steps:

• Place blueberries, white sugar, 1 teaspoon flour, and vanilla extract in a microwave-safe bowl. Cook in a microwave oven for 30 seconds.
• Mix together oats, brown sugar, 1 tablespoon flour, and butter in another microwave-safe bowl. Cook in a microwave oven for 30 seconds and combine with berry mixture.

BLUEBERRY CRUMBLE FOR ONE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, toss the blueberries with sugar, flour, lemon juice, and salt. Transfer the berries to a small baking dish.
• In a separate small bowl, stir together the flour, oats, brown sugar, and vanilla. Blend in the butter using a fork and mix until well combined.
• Scatter the topping over the berries.
• Bake the blueberry crumble until the filling is bubbling and the topping is golden, about 25-30 minutes.
• Cool for 10 minutes and top with vanilla ice cream or whipped cream, if desired.

INDIVIDUAL BERRY CRISPS

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
• 5 ounces all-purpose flour, approximately 1 cup
• 2/3 cup sugar
• 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
• 1 1/2 cups crushed crackers, gingersnaps or cereal
• 4 ounces unsalted butter, cubed and chilled
• Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
• Yield: 4 1/2 cups

SINGLE SERVING DEEP DISH BLUEBERRY PIE

Steps:

• To prepare crust:.
• In a bowl, combine flour and salt.
• Cut in butter until mixture resembles coarse crumbs. Gradually stir in water until mixtre forms a ball.
• Wrap in plastic wrap and refrigerate at least 40 minutes.
• To prepare filling:.
• Preheat oven to 425°F.
• Lightly spray a 7 oz. baking custard cup with cooking spray.
• Mix sugar, cornstarch, salt and cinnamon in a small bowl and then sprinkle over blueberries.
• Remove dough from refrigerator and roll out to a circle.
• Press dough into custard cup, covering the entire bottom and sides of the cup.
• Reserve about a tablespoon of dough for the top of the pie.
• Pour blueberry mixture into custard cup and dot the top of the pie with cut up butter.
• Roll out remaining dough and use a cookie cutter such as a star, to cut out the pie top.
• Place dough star on the top of the pie.
• Bake for 12-15 minutes or until crust is golden brown.

BLUEBERRY FRUIT CRISP

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.

HEALTHY BLUEBERRY CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
• Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
• Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
• Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
• Serve and enjoy!