Reviewed: Sep. 7, 2009

My husbands favorite fruit. Also very good for health. Love the easy recipes on this site as Im allways telling my daughter-in-law who is just starting out,go to Allrecipes.com.

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Panky

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jul. 28, 2009

Very easy recipe, but VERY sweet! I definitely would cut the sugar in half. There were a few changes I made because I saw a lot of people ended up with a mushy crust instead of crispy. I used Crisco instead of butter because I knew this would make a crispy crust. Since I didn't use butter, I added about 2 teaspoons of vanilla to add better flavor. I didn't have fresh blueberries, so I used frozen wild blueberries. I also used cinnamon instead of nutmeg. Because I used frozen blueberries, I only used 1/2 cup water. For the extra sugar topping, I added 1 1/2 tablespoons cornstarch...I probably would add more next time, especially if I used the frozen blueberries. This way it would set up a bit more and be easier to spoon out. Again...USE 1/2 the SUGAR IT CALLS FOR...WAY TOO SWEET! Overall, very nice flavors in this recipe. I definitely will use it again! The top came out crunchy and still had a bit of a cobbler-style inside - which I love.

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mfeagan

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Reviewed: May 20, 2009

Nice, easy dessert- I also cut the cornstarch in half, as well as the sugar to 1/2 cup (down from 3/4 cup). I still used 1 cup of boiling water and it worked just fine, although it only needed 50 minutes to cook. I would also suggest adding a little vanilla.

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BEACHBELLA

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

as other reviewers did, i used 1/2 c sugar in both places where it calls for 3/4, but i tire of cinnamon and like nutmeg so stuck with that. i would not be afraid to add more berries, either, next time. i used them from frozen, and it took about 70 minutes total, and i used 1/2 c of boiling water as well.

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darkest.artist

Cooking Level: Expert

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Reviewed: Sep. 11, 2008

Loved it! Adults and children alike.

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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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Reviewed: Jan. 30, 2008

I halved the sugar in the second half of the recipe and also the water. I thought it was great and will make this again and again.

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CRUZZZA

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2007

This turned out wonderful!! I used demerara sugar (raw sugar) which made a nice crunchy glaze on top and I used about 3 cups of blueberries. Next time I might try it with less sugar to see if it was just as good like some of the reviews suggested. But I will definitely use this recipe again. Excellent!

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Reneebird

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Reviewed: Jul. 23, 2007

I read the reviews before making and decided to go with the sugar amount listed, glad I did. The topping left alot to be desired. I agree with other raters that it was extremely gooey and just about tastless. Will never make again. Guests were polite but didn't eat it!

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Tina

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Reviewed: Jul. 19, 2007

Great recipe! I found this several years ago but it used fresh peaches sliced in the bottom. I couldn't believe how great it was with the blueberries. I can't imagine how anyone wouldn't love this. It is a crunchy cobbler and wonderful served warm with ice cream.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: May 23, 2007

Easy to make, tastes awesome.

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natetp1227

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Reviewed: May 15, 2007

This wasn't a crisp in the least. It was a rubbery, bland cake with blueberries on the bottom! Definitely won't use this again.

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Meredith

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bloomington, Indiana, USA

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Reviewed: May 10, 2007

What a yummy way to use up blueberries! It was very tasty, however I thought the topping was a bit too sweet. It would taste just fine if it was omitted, or cut back on the sugar!

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wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

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Reviewed: Mar. 7, 2007

I used blueberries and blackberries. Also, I used Bisquick and less water over the top. It still was a little too runny.

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MASTER815K

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2007

This was SO GOOD! I used a bag of thawed frozen blueberries and threw it together in 10 minutes before I had friends over...big hit! Just don't forget the vanilla ice cream

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egasda

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Feb. 6, 2007

I followed the recommedations of 2 reviews and used the baking powder and baking soda for the all-purpose flour. Also 1/2 cup sugar instead of 3/4 cups and just 1/2 cup boiling water. It is delicious. Everyone loved it. It is the best crisp I've ever had.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 18, 2006

First I agree with other reviewers that this is more of a cobbler than a crisp. Which was fine because that is what I wanted. I used fresh Wild Maine Blueberries, about 3 cups. I used butter instead of margarine, half whole wheat and half AP flour (added 1/2 tsp baking powder and 1/4 tsp salt.) I cut back to 1/2 C sugar for each 3/4 C. Next time I will cut back a little more. It was quite sweet. And I will cut back a little on the water also. Very tasty, we enjoyed it very much! Thank you

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jul. 26, 2006

This was outstanding. Served it for a family desert and everyone - 3yr old and 20 month old LOVED it. I used 2 cups fresh blueberries and 1 cup thawed-frozen raspberries. Used butter instead of the margarine. Cut the water to 3/4 cup and used about 1/2 sugar each time. Also used cinnamon instead of the nutmeg. My husband dished out the serving and he flipped it over so the crust was on the bottom and the berry filling was on the top. Topped it with some cool whip and it was awesome! Will use this recipe many many times.

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Sara P

Cooking Level: Intermediate

Home Town: Elk River, Minnesota, USA

Living In: Sartell, Minnesota, USA

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Reviewed: Jul. 17, 2006

The first time I made this, we had people over for dinner and I had blueberries-chose this recipe for the simplicity. I used butter instead of margarine, but left everything else the same. Everyone loved it. I make whipped cream and that topped it. I loved the crisp topping and moist cake. I've also tweaked the recipe and using 1/2 cup sugar for the cake seems to work better since its not as sweet, but no one is the wiser..

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KIMJNSN

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 10, 2006

It was good, but very very sweet. Will use less sugar next time.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 6, 2006

I made this the other day with some fresh picked Alabama blueberries and it turned out great. I didn't have any nutmeg only - so I used pumpkin pie spice instead. Also I used almost 3 cups of berries instead of two. The crust turned out as described. I would describe it as nice and crispy on top; yet it was softer on the inside. The secret to a good topping is butter instead of margarine (for those that cook with margarine). I am definitely going to make this again.

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