Blueberry Crisp

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I just made this and almost ate the whole thing. I used frozen blueberries and cooked them until they defrosted and then drained them before tossing with the sugar. Excellent

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I just finished my first bowl of this dessert and I have to say that I am completely blown away. SO GOOD!!
I used the small blueberries that I picked off of the bushes at my parents lake house two days ago, so the berries were fresh.... num num! I doubled the topping like previous posters, and added pads of butter on top just before baking. This recipe is incredibly easy. The pecans add an awesome crunch.
PLEASE try this, you will not be disappointed!!! (and add some vanilla ice cream on top right before serving!

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This is one of the best blueberry crisp recipes I have ever used. I love watching Pat and Gina. It is apparent you are very much in love and love what you are doing. Keep the recipes coming....

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It is blueberry season here in our home town and this is a great dessert/breakfast dish that showcases them perfectly! We loved it and, yes, we eat it for breakfast! I took the advice of other reviewers and doubled the topping. I do wish I had also dotted it with butter pats or even increased the butter a bit. The topping was a bit powdery and we like our crisps with more substance. The family apple crisp recipe topping is 1 C. oats, 1/4 C. flour, 1/3 C. brown sugar, and 1/2 C. butter (1 stick for an 8" x 8" pan; I double for the 13" x 9" pan. Crisps are WAY easier than pies and I am glad to now have a blueberry version for my family to enjoy!

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I made this after my Mawmaw gave me a bunch of fresh blueberries off her bushes. I went through the reviews and I added more sugar, cinnamon, and nutmeg to the blueberry mixture, as well as doubling the topping mixture and placing a few pats of butter on top before baking. It was wonderful! I had everything I needed to make this and that included vanilla ice cream for the top!! I made one for my neighbors too!! This is such an easy recipe and I can't wait to make it again- perhaps tonight? lol

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I made this a few weeks ago and my husband has begged me to make it again. With fresh blueberries in abundance right now, I couldn't refuse. It is yummy!

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The blueberry crisp was delicious! My mom and i made it 2 times, and everyone loved it. But we just used 2 containers of blueberrys instaed of 6. And we added more sugar to the blueberries and cornstarch. So if you simply LOVE blueberries, you'll die for this!!!!!! :

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The filling didn't set up like it should have, all the sugar and cornstarch ended up at the bottom of the dish. Everything got cooked, but it was like trying to spoon out marbles when I served it. Also, the filling was bland, as all the spices are in the topping. There needs to be a pinch of cinnamon or nutmeg in with the berries, too. I had plenty of topping to cover my 9" baking dish, I could see that if you used a wider shallow dish like a lasagna pan it would not work.

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I kept thinking 1/2 cup of flour and oats aren't going to make a whole lot of topping when there's 6 cups of berries involved. Sure enough, I was right. I had to double the topping and it turned out great. Next time I'll probably just use 3 or 4 cups of blueberries so I don't have to mess with the recipe. I don't like pecans so I used sliced almonds. Totally delicious! If I'm asked to bring a dessert for something, I'll definitely use this one.

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This recipe was so simple to make. I did make a few changes, which I think improved the outcome. I cut the blueberries back to 4 cups, and pre-cooked them in a sauce pan until they became soft and juicy before adding them to the baking dish. I added about 1 tsp of lemon juice to the blueberries when I cooked them down. I also dotted small cubes of butter over the topping before baking. The outcome was delicious!