Recipe by PATRICIA GORDY
"A very easy and delicious dessert recipe that can be used with blueberries, peaches, apples or most any other of this type fruit. After it cooks it has a beautiful crust on top. The sugar may be adjusted to suit your taste."
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After reading the other reviews, I decided to make this dessert with the following changes to the topping: 1/4 cup (instead of 3/4 cup) white sugar, 1/2 Tbs cornstarch, 1/8 tsp cinnamon (instead of nutmeg). I also reduced the amount of boiling water to slightly over 1/2 cup (instead of 1 cup). The result was perfect!! Not too sweet and not too soggy. I'll be making this again tomorrow :)
Recipe was OK. Topping was to soft and mushy for my taste. I like my crisp a little crispier.
If you can't find self rising flour, just add
1 tsp. each of baking soda and powder. We forgot and added 1/2 to the sugar and the balance in the water. It worked!!
Reading the other reviews before making the crisp I decided to turn up the heat to 365 and use cinnamon instead of nutmeg. It turned out pretty good, a little crisp and a littly cake like. Next time I will try reducing the amount of milk. The batter seemed crumblier without it and it might be crisper that way. Less sugar too, it was a little too sweet for me.
Very good and easy to make! It took less than 5 minutes to prepare. It called for WAY too much water, however. If I made it again I would also add more blueberries, although that's just my personal taste, and it isn't really necessary. I'll definitely be making this again. I also used cinnamon instead of nutmeg.
Unfortunately we didn't care for this because it was easy to make. It wasn't crisp, but was cake-like on top. I won't make it again but would suggest cinnamon instead of nutmeg.
I made this recipe using saskatoon berries, which are very similar to blueberries
but now quite as soft. It turned out excellent, and my dinner guests all raved
about it. I served it warm with frozen yogurt or vanilla icecream. I would like to
try it again with another type of fruit. I especially appreciated that it is mad in a
9" pan. There are only three in our family and I don't like to have lots of leftover
dessert. This was a perfect size for a dinner party for 6. I will definitely keep and
use this recipe over and over again.
Tasted great, it reminded me more of a cobbler. Not as crispy as I expected but the flavors blended well together. Added a bit of cinnamon and brown sugar to the topping and served warm.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Crisp I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 112
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