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READY IN 40 mins

Blueberry Crisp II

Read Reviews (296)

"The mayonnaise adds a little tang to this delightful fresh blueberry crisp. It's really delicious." — ESCAPETONH

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Measuring All-Purpose Flour

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All about Cinnamon

Original recipe makes 9 servings Change Servings

4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup white sugar

1/2 teaspoon ground cinnamon
1/2 cup mayonnaise

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Directions

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.

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COOK 40 mins
READY IN 40 mins

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I love this recipe. I thought the mayo was a strange ingredient for a dessert but it's so good! I've made this about four times now and it's a hit every time. The only thing I ever do different is to use mixed berries instead of just blueberries and I use frozen berries instead of fresh. When I use the frozen berries I toss them with a little bit of flower so it's not too watery. Try this recipe and you'll be pleasantly surprised!

—PARISROSE

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Most Helpful Critical Review

Aug 26, 2012

Nice, But I do think it would be even nicer with a doubled "Crisp" topping.

—CORINNEDP

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342 Ratings

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Jun 26, 2007

This recipee has few ingredients, is easy to make and is delicious!! I loved it! Here's what I did that made it even better: I doubled the topping amount and it was fantastic! The top came out thick and crispy and some of the topping slid down into the berries which made it soft and gooey. I LOVE this blueberry crisp!

—CHRISTINADIFONZO

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May 27, 2007

Amazing! I was so afraid of the mayo, I only made a quarter of this recipe (baked it in a mini bread pan), but it was great. Note that the quarter portion is the perfect size if you're doing dessert for two.

—amanda

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Jun 06, 2006

Recipe was very quick and easy to prepare. We enjoyed it very much! I used last years crop of frozen blueberries and it worked fine.

—GSRapunzel

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Jun 25, 2007

I like sweet things and when I saw mayo in this recipe I was skeptical. Don't be afraid! This is GREAT! It taste magnificent. Go ahead and try it, you'll be glad you did!

—ageiser

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May 03, 2009

So Easy and So Good. I used three cups of frozen blueberries and the topping as listed in the recipe. I mixed some of the topping in with the blueberries and put the rest on the top. It took a little longer to cook but I am sure it was because I used frozen blueberries. I asked my husband if he could taste the mayo and he did not know what I meant. I said there is mayo in the blueberry crisp - he said he would have never known if I did not tell him. It was yummy !!! Thank you for sharing your recipe

—Coot226

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Jun 25, 2006

We thought adding mayonnaise was wrong on so many levels and only made a half recipe because we were skeptical. It not only tasted fabulous but was extremely easy to make.

—Sarah and Mike

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Nutrition

Calories
240 kcal
12%

Carbohydrates
37.1 g
12%

Cholesterol
5 mg
2%

Fat
10.1 g
15%

Fiber
2 g
8%

Protein
2 g
4%

Sodium
70 mg
3%

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

Nutritional Information

Blueberry Crisp II

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 240
Calories from Fat: 90

% Daily Value *
Total Fat 10.1g 15 %
Saturated Fat 1.5g 7 %
Cholesterol 5mg 2 %
Sodium 70mg 3 %
Potassium 67mg 2 %
Total Carbohydrates 37.1g 12 %
Dietary Fiber 2g 8 %
Protein 2g 4 %
Sugars 23.2g
Vitamin A 1 %
Vitamin C 10 %
Calcium 1 %
Iron 9 %
Thiamin 14 %
Niacin 11 %
Vitamin B6 7 %
Magnesium 3 %
Folate 17 %

* 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.