Blueberry Crisp I

Blueberry Crisp I

58 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m

“A very easy and delicious dessert recipe that can be used with blueberries, peaches, apples or most any other of this type fruit. After it cooks it has a beautiful crust on top. The sugar may be adjusted to suit your taste.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
  3. Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.

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Reviews (58)

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After reading the other reviews, I decided to make this dessert with the following changes to the topping: 1/4 cup (instead of 3/4 cup) white sugar, 1/2 Tbs cornstarch, 1/8 tsp cinnamon (instead of nutmeg). I also reduced the amount of boiling water to slightly over 1/2 cup (instead of 1 cup). The result was perfect!! Not too sweet and not too soggy. I'll be making this again tomorrow :)



If you can't find self rising flour, just add 1 tsp. each of baking soda and powder. We forgot and added 1/2 to the sugar and the balance in the water. It worked!! Absolutely delicious.



Reading the other reviews before making the crisp I decided to turn up the heat to 365 and use cinnamon instead of nutmeg. It turned out pretty good, a little crisp and a littly cake like. Next time I will try reducing the amount of milk. The batter seemed crumblier without it and it might be crisper that way. Less sugar too, it was a little too sweet for me.

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Amount Per Serving (4 total)

  • Calories
  • 566 cal
  • 28%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 112.2 g
  • 36%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 544 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Blueberry Buckle


next recipe:

Blueberry Buckle II