BLUEBERRY CRISP RECIPE RECIPES

Name: Blueberry Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 6 cups blueberries, rinsed and lightly dried; 1 tablespoon cornstarch; 1/4 cup sugar; Pinch salt; 1/2 cup all-purpose flour; 1/2 cup quick-cooking oats; 1/4 cup packed light brown sugar; 1/4 cup sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup chopped pecans; 1/2 stick room temperature unsalted butter, cubed; Whipped cream, for topping; Ice cream, for topping

BLUEBERRY CRISP RECIPE | THE NEELYS - FOOD NETWORK

Blueberry Crisp Recipe | The Neelys - Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping

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-OATMEAL CRISP RECIPE - FOOD NETWORK

Blueberry-Oatmeal Crisp Recipe - Food Network image

Provided by Food Network Kitchen

Categories dessert

Total Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

Unsalted butter, for the baking dish
Filling:
6 cups blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Pinch kosher salt
Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup almonds or hazelnuts, chopped
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 2-inch pieces

Steps:

Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

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