Blueberry And Corn Crisp Recipes

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.

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 RECIPE

Steps:

• Preheat an oven to 375° degrees. Lightly butter or spray a 9x6-inch baker or an 8x8-inch baking dish.
• In a medium size mixing bowl, toss the blueberries in the sugar, cornstarch, lemon juice and lemon zest. Pour into the prepared dish and set aside.
• In a medium size mixing bowl, whisk together the flour, oats, brown sugar, salt and cinnamon. Using a pastry blender, cut in the butter until pea size (or slightly larger) form. Sprinkle over the blueberries.
• Place in the oven and bake for 30-35 minutes or until the juices bubble and the top is golden brown.
• Remove form the oven and allow to cool for 10-15 minutes before serving.

BLUEBERRY CRISP

Steps:

• Preheat oven to 350. Spray a 9" square baking dish or 9" pie plate with cooking spray.
• Toss blueberries with cornstarch and lemon juice and add to the baking dish.
• Combine all topping ingredients in a medium mixing bowl and combine well.
• Sprinkle topping mixture evenly over blueberries. It likes to clump up in the bowl so make sure to break it up as you add it to the dish.
• Bake for 35-40 minutes, until the topping is browned and the berries begin to bubble around the edges.
• Let rest/cool for 15-20 minutes before serving, to allow time for thickening.

BLUEBERRY AND CORN CRISP

Steps:

• Make the filling:
• Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.
• Make the topping and assemble:
• Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.
• Bake crisp until topping is golden brown and juices are thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.
• Do Ahead
• Crisp can be made 1 day ahead. Store tightly covered at room temperature.

BLUEBERRY CRISP RECIPE

Steps:

• *The cornstarch will thicken the filling, but I've made it without and it's just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.Preheat oven to 375 F. Grease an 8x8 pan (or double the recipe for a 9x13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!View Nutrition Facts