Blueberry Crisp I Recipe -
Blueberry Crisp I Recipe

Blueberry Crisp I

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"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.
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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 :)

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.

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.

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.

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.

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.

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.

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.


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  • 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.

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