Best Fresh Blueberry Crisp Recipes
FRESH PEAR AND BLUEBERRY CRISP
Prepare this Fresh Pear and Blueberry Crisp for the perfect dessert. Serve warm with a dollop of whipped topping-it doesn't get much better than this!
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven on 350°F.
- Combine pears, blueberries, nuts and lime zest in 2-qt. shallow casserole sprayed with cooking spray. Mix cookie crumbs, sugar and butter until crumbly; sprinkle over fruit mixture.
- Bake 30 min. or until hot and bubbly. Cool slightly.
- Meanwhile, mix dry pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Let stand at room temperature. Serve crisp with warm vanilla pudding mixture and a dollop of COOL WHIP.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BLUEBERRY AMARETTI CRISP WITH FRESH VANILLA MASCARPONE CREAM
This wonderful, yummy dessert is a blueberry crisp...with a twist!! The Mascarpone Cream alone is excellent and can easily be made up for other desserts!! This dessert can be made ahead of time in stages then brought together very quickly, making it a snap to prepare
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Topping: Place about 3/4 of the package in a large zip lock bag. Crush the cookies by hand -- small chunks of cookie should be visible. There should be about 1-2/3 cups total. Add almonds, brown sugar, flour. Add melted butter and mix with hands until well incorporated (Crumbs can be stored at room temperature for up to 2 days.
- Fruit: In a container, measure out the blueberries and let thaw. (This can be done in advance) Drain off excess liquid and add sugar and cornstarch. Butter an 8" square baking dish and add the berries.
- Preheat oven to 350°F Top berries with crumb mixture. (Pan is quite full, but does not spill over when baking) Bake for 35 minutes or until edges are bubbly. (Watch towards the end as the topping can burn quite easily).
- Mascarpone Cream: Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
- To serve: Serve crisp warm or at room temperature topped with a dollop of mascarpone cream. Garnish with a few toasted almonds.
Nutrition Facts : Calories 526.7, Fat 23.1, SaturatedFat 10.8, Cholesterol 121.2, Sodium 128.8, Carbohydrate 75.9, Fiber 5.3, Sugar 45.1, Protein 8.1
FRESH BLUEBERRY CRISP
I made this recipe last night and thought it had the best flavor. The blueberries had just the right amount of juice and the topping was crisp and sweet. I thought I would post it so others could enjoy too.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- In large baking dish, combine blueberries, lemon juice, 3 tablespoons flour and sugar; toss gently.
- In medium bowl, combine all topping ingredients except margarine.
- With fork or pastry blender, cut in margarine until crumbly.
- Sprinkle topping over fruit.
- Bake at 350 for 30 minutes or until golden brown and bubbly.
- If desired, serve with frozen whipped topping, thawed.
Nutrition Facts : Calories 214.2, Fat 5.9, SaturatedFat 0.8, Sodium 57.4, Carbohydrate 40.3, Fiber 3.9, Sugar 27.4, Protein 2.9
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