READY IN ABOUT 1½ hrs

Blueberry Crisp I

Read Reviews (57)

"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." — PATRICIA GORDY

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 03, 2004

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 :)

—Tina

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Most Helpful Critical Review

Aug 08, 2003

Recipe was OK. Topping was to soft and mushy for my taste. I like my crisp a little crispier.

—CHERIBOB3

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66 Ratings

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Nov 12, 2003

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!! Absolutely delicious.

—TONKIBE

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Aug 08, 2003

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.

—SEHNE

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Aug 08, 2003

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.

—KKH3

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Dec 04, 2002

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.

—CHER

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May 22, 2003

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.

—AJRHODES3

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Aug 29, 2002

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.

—HUTCHKM

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Nutrition

Calories
566 kcal
28%

Carbohydrates
112.2 g
36%

Cholesterol
2 mg
< 1%

Fat
12.4 g
19%

Fiber
2.6 g
11%

Protein
4.8 g
10%

Sodium
544 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Crisp I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 566
Calories from Fat: 112

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 2.5g 12 %
Cholesterol 2mg < 1 %
Sodium 544mg 22 %
Potassium 149mg 4 %
Total Carbohydrates 112.2g 36 %
Dietary Fiber 2.6g 11 %
Protein 4.8g 10 %
Sugars 83.8g
Vitamin A 12 %
Vitamin C 12 %
Calcium 19 %
Iron 17 %
Thiamin 26 %
Niacin 23 %
Vitamin B6 4 %
Magnesium 5 %
Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.