Blueberry Crisp
You can never have too many side dish recipes, so give Blueberry Crisp a try. Watching your figure? This lacto ovo vegetarian recipe has 264 calories, 2g of protein, and 14g of fat per serving. For $1.27 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 10. A few people made this recipe, and 60 would say it hit the spot. This recipe from Food Fanatic requires blueberries, lime zest, unsalted butter, and granulated sugar. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Try Blueberry Crisp II, Blueberry Crisp, and Blueberry Crisp for similar recipes.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
4 cups blueberries, fresh
1/2 cup brown sugar
1/2 cup all-purpose flour
1/3 cup granulated sugar
1 cup heavy cream
1 lime, zested
1/2 cup quick oats
1/4 cup unsalted butter, softened
Equipment:
bowl
casserole dish
hand mixer
oven
Cooking instruction summary:
In a bowl, combine the blueberries, granulated sugar and the zest of one lime. Pour into the bottom of a 2 qt casserole dish.For the crumble, combine the sugar with flour, oats, butter and zest of lime. Mix until the butter is incorporated and the mixture becomes like “crumbs.”Spread over top of blueberries, pressing until it becomes firm.Bake in a 375°F oven for 35 minutes.For the whipped cream, beat the cream and sugar on high with an electric mixer for 3 minutes, until stiff peaks form. Refrigerate until ready to use.Serve the hot crumble with a spoonful of whipped cream. ENJOY.
Step by step:
1. In a bowl, combine the blueberries, granulated sugar and the zest of one lime.
2. Pour into the bottom of a 2 qt casserole dish.For the crumble, combine the sugar with flour, oats, butter and zest of lime.
3. Mix until the butter is incorporated and the mixture becomes like “crumbs.”
4. Spread over top of blueberries, pressing until it becomes firm.
5. Bake in a 375°F oven for 35 minutes.For the whipped cream, beat the cream and sugar on high with an electric mixer for 3 minutes, until stiff peaks form. Refrigerate until ready to use.
6. Serve the hot crumble with a spoonful of whipped cream. ENJOY.
Nutrition Information:
covered percent of daily need
