Blueberry Lemon Crisp Recipes

BLUEBERRY CRISP II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

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.

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!

BLUEBERRY LEMON CRISP

Steps:

• 1. Preheat oven to 375° F.
• 2. In large bowl, stir granulated sugar and flour or cornstarch until blended. Add blueberries and lemon juice; stir to coat evenly. Spoon blueberry mixture into shallow 2-quart glass or ceramic baking dish; spread evenly. Sprinkle the lemon peel over the berries. The tartness of fresh lemon peel balances the sweetness of the berries and topping, so use the amount that suits your personal taste.
• 3. Combine flour, oats, brown sugar, butter, and cinnamon. With fingers, mix until coarse crumbs form. Crumble over blueberry mixture.
• 4. Place sheet of foil underneath baking dish; crimp foil edges to form a rim to catch any drips during baking. Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbly at edges. Cool on wire rack 1 hour to serve warm or cool completely to serve later.

BLUEBERRY-OATMEAL CRISP

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.