Blueberry Crisp

  • SarahT1 Posted: 07/22/11
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    Just made this for a dinner party. Used fresh blueberries, probably closer to a pound and a quarter (otherwise followed recipe as written). Turned out great and everyone loved that it wasn't too sweet. Went great with a scoop of vanilla ice cream as suggested.

  • MaryPatL Posted: 07/22/11
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    I was disappointed with this recipe - as another reviewer said, it was too salty. There are better recipes out there.

  • Susank1942 Posted: 07/19/11
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    Everyone said it tasted "salty", but we ate it with whipped cream. Will give it another chance and decrease the salt to 1/4 tsp.

  • hilty1 Posted: 07/20/11
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    I like to think I'm a really good baker and I re-reviewed the recipe after I tasted this - did I miss a key ingredient (such as some liquid)? It came out like a blueberry cookie with a crunchy topping - while it actually tasted ok, I would never serve to guests. Am I alone in this??

  • lsardes2 Posted: 08/01/11
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    I usually make the blueberry crisp with cinnamon-streusel topping from Bon Appetit (epicurious) but it has loads of sugar and butter so I was looking forward to a lighter, healthier version. This one is great! I followed the recipe exactly and it turned out quite tasty - the only thing is I don't measure my salt, I eyeball it (so I may have used less) and of course, use table salt for baking. Mine was not dry and came together nicely. I also used two types of fresh blueberries (not planned), about 3/4lb organic from Trader Joes and the rest from Walmart - there was a noticeable different in size and "juiciness" - maybe this is why some of the other reviewers had dry end products?

  • cookfromchicago Posted: 08/17/11
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    This is easy and tasty. Very nice for a light version of a crisp.

  • PaulaAnne Posted: 07/26/11
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    The tastes were great. I loved the corn meal. It was a little dry. Perhaps don't mix with blueberries with starch first. I'll try again.

  • JoJoDncingGrl Posted: 07/24/11
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    I chose this recipe because I had a bunch of blueberries and didn't want to take the time to make a pie crust. It was very simple to make, made the house smell wonderful and tasted really good served warm with a scoop of vanilla ice cream. The only change I made to the recipe was to add the zest of half a lemon to the berries and I used a little more than a pound of fresh blueberries. The family liked it, so I will add it to the "keep" pile and make it again.

  • NYLady Posted: 08/07/11
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    Everyone in my family loved this dish and said it's one of the best 'crisp' recipes we've ever had. I probably used a bit less salt than the recipe said. I had no cornmeal so just added extra oatmeal. I used frozen blueberries which worked great. The walnuts add a great crunch, and kept it 'crisp' a bit more overnight in the refrigerator.

  • MadamMaddyKJ26 Posted: 09/10/11
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    I don't understand why this recipe got such low reviews, it tasted amazing, it was simple, and I thought it even looked pretty too! Don't be hatin fellow home chefs!

  • FLFam5 Posted: 08/24/11
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    Made this with my 10 year-old daughter. Straightforward recipe with minimal ingredients and easy to prepare. Won't set the world on fire but it'll work for a routine dessert. Also, fresh blueberries are lost in this recipe so might as well use frozen.

  • Tara3117 Posted: 09/04/11
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    Made this for a family cookout and got rave reviews! I used two dry pints of fresh blueberries (probably more like a pound and a half) and whole wheat flour. I thought it came out plenty moist. I didn't notice a salty taste either, unlike some of the other reviewers. I thought the walnuts were a nice surprise. My family has already told me to keep this recipe handy for future functions!

  • spazzling21 Posted: 10/18/11
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    I had this at a family gathering recently. I believe the only change was to replace the walnuts with shredded coconut (due to a nut allergy). It was served with a small scoop of Cool Whip Lite. The recipe was not salty at all. The topping was crispy-crunchy and had an amazing texture. The fruit was a soft contrast and not too sweet. Just a tip for those of you who thought it was too salty--check your butter! Baking recipes (if unspecified) always call for *unsalted* butter. 1/4 cup of salted butter has about 1/4 tsp salt.

  • Jamie5208 Posted: 06/18/12
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    Rule of thumb if the recipe calls for butter but doesn't specify salted or unsalted, check your recipe. If it calls for salt then use unsalted butter, but if it doesn't call for salt in the recipe then it is best to use salted butter. If your recipe calls for salt and you also use salted butter it will be too salty.

  • GREGJAYNED Posted: 07/05/12
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    This recipe is wonderful and I didn't know I even liked blueberries! I've made it several times without nuts. I'm hoping my family doesn't figure out how good it is because I don't want to share.

  • Gingy737 Posted: 03/05/13
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    Delicious! Used fresh blueberries, and almonds instead of walnuts. Recipe could use less salt, but it wasn't overly salty to the point of being inedible.

  • MsMgrit08 Posted: 04/01/12
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    Easy to make and tasty to eat!

  • RBN1122 Posted: 05/14/12
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    I did find the topping a bit salty also. I used frozen berries and they worked well, although I would probably add 2-3 cups more as I like a substantial crisp (two thirds fruit, 1 third topping). Wasnt show stopping, but tasty for a weeknight sweet.

  • LanetteAndonian Posted: 04/24/13
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    I followed the recipe to the letter and it turned out way too sweet! Even my 5 year old, sugar-a-holic thought it was too sweet. Also, I'm not sure what went wrong, but the topping seemed to soak up the moisture from the berries and did not have a nice "crisp" to it.

  • CAgirlinIA Posted: 06/15/13
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    It's very rare that I don't like a CL recipe but this is one. Granted, I used whole wheat pastry flour BUT I think it was the corn meal that I tasted (gritty) with every bite. I agree with another reviewer that there are better recipes "out there." I won't make this again. :(

  • sonjau Posted: 06/19/13
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    I had the benefit of reading all of the reviews prior to cooking. I too, used more blueberries (about 1 1/4 cups) and used unsalted butter and cut the amount of salt required in half. Was very tasty and will prepare again.

  • Torkewitz Posted: 08/24/13
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    I increased the oatmeal by about another quarter cup because I wanted use up what I had in my cupboard. I didn't measure out the salt but instead just added several shakes from the salt shaker as I typically don't use much salt (I eat so little salt that things taste saltier to me than to most people). I used a pint of fresh blueberries. It came out quite tasty. my husband said that he wished we had some vanilla ice cream as it would be good with that--but it was a nice,simple treat on its own, too. I predict that my husband will eat a bowlful tomorrow for breakfast....

  • CindyG76 Posted: 07/28/13
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    This is a very easy and delicious recipe. It is pretty sweet, so I think I could cut back the sugar a little and it would still taste delicious. The only thing I question is the serving size. I made the recipe as suggested, and divided it between 6 bowls to serve 6 people. These are not large portions. I just don't see it serving 8. I would double it next time if I were serving company. But it is delicious and it set up perfectly.

  • Shgoodwin Posted: 08/20/13
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    Made it three times in the last three weeks. Found that it tasted best with traditional Maine blueberries. I omitted the corn starch and the corn meal because I didn't think I needed them. I just poured the blueberries in the bottom of the baking dish, sprinkled some sugar and cinnamon on top and also added 1/2 tbs of flour to thicken the juices - turned out great. I followed the recipe for the topping, although I do agree with some of the others - 1/4 tsp of salt is plenty. This is a very yummy crisp! I recommend it.

  • EOlson4 Posted: 07/07/13
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    Delicious! My mom made this when visiting and used whole wheat flour. Add vanilla ice cream on top!

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