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Blueberry Crisp

(2 Votes)
Blueberry Crisp
SERVES
6
COOK TIME
45 Min

No matter what season it is, this easy dessert tastes like you made it with fresh-from-the-patch blueberries.

What You'll Need

  • 4 cups blueberries, thawed and drained, if frozen
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh grated lemon peel
  • Topping:
  • 1/2 box plain yellow cake mix (see Note)
  • 8 tablespoons (1 stick) butter, melted
  • 1/2 cup chopped pecans

What to Do

  1. Preheat oven to 350ºF. Coat a 9-inch square baking dish with nonstick cooking or baking spray.
     
  2. In a medium bowl, combine blueberries and lemon juice; toss gently.
     
  3. In a large bowl, combine sugar, cornstarch, cinnamon, nutmeg, and lemon peel. Add blueberries; mix gently then pour into prepared baking dish.
     
  4. Sprinkle dry cake mix over top then drizzle with melted butter and sprinkle with pecans.
     
  5. Bake 45 to 50 minutes, or until golden. Serve warm or cold, as is, or topped with ice cream.

Note

A full box of cake mix is 18.25 ounces. Use half now and save the other half for next time, which should be very soon!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 659
  • Calories from Fat 245
  • Total Fat 27g 42 %
  • Saturated Fat 11g 56 %
  • Trans Fat 0.6g 0 %
  • Protein 3.5g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 42mg 14 %
  • Sodium 421mg 18 %
  • Total Carbohydrates 105g 35 %
  • Dietary Fiber 4.9g 20 %
  • Sugars 83g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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We love this stuff and whenever we go blueberry picking my family demands I make at least one tray of this crisp.

This is delicious and my family loves it. However, I made it with blueberry pie filling and left out the sugar and cornstarch...it's Heavenly when served hot with a dip of whipped topping on top. Enjoy.

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