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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pints - fresh blueberries, 16 oz.
  • 1 tablespoons - all-purpose flour
  • 2 tablespoons - granulated sugar
  • 1/2 teaspoons - ground cinnamon
  • 1/4 cups - all-purpose flour
  • 1/2 cups - quick-cooking rolled oats
  • 3 tablespoons - light brown sugar
  • 2 tablespoons - reduced-fat stick margarine, softened
  • Directions:

    Preheat the oven to 400 degrees F. Coat a 9-inch microwave-safe pie plate with cooking spray.*

    In a large bowl, combine the blueberries, 2 tablespoons flour, the granulated sugar, and cinnamon; mix well. Spoon into the pie plate and cover with wax paper. Microwave on high power for 4 to 5 minutes, or until the berries are bubbly.

    Meanwhile, in a medium bowl, combine the remaining 1/4 cup flour, the oats and brown sugar; mix well. With a fork, blend in the margarine until crumbly. Sprinkle the mixture over the blueberries.

    Bake in the oven for 12 to 15 minutes, or until the top is golden. Serve warm.

    Brief Description

    Blueberries are a super food and believed to reduce risk of several health problems; delight your guests with this bubblin' blueberry crisp.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min


    For a company-fancy presentation, you can make individual servings in small ramekins.

    To make this a gluten-free recipe, use 1/4 cup tapioca flour plus 2 tablespoons potato starch flour instead of all-purpose flour; seasoning with no added starch from a gluten-containing source; Irish oats; and nonstick cooking spray with no flour added.



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    Posted On:

    August 30, 2014

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