a really simple and tasty dessert dish that can be made with apples, peaches, blueberries, or pretty much any other fruit of this type. After cooking, the top develops a lovely crust. To suit your preferences, the sugar can be changed.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups blueberries
- ¼ cup margarine, softened
- ¾ cup white sugar
- 1 cup self-rising flour
- ½ cup milk
- ¾ cup white sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground nutmeg
- 1 cup boiling water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the blueberries into an 8×8 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.
- Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.
Nutrition Facts
| Calories | 566 kcal |
| Carbohydrate | 112 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 544 mg |
| Sugars | 84 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made the crisp exactly as instructed. End result tasted good. Had I looked at reviews, I would have also reduced sugar to 1/2 cup (each, filling and topping), substituted cinnamon for nutmeg and cut boiling water to 1/2. The full cup of water made it soupy, take longer to cook and kept it from browning nicely. Nutmeg gave it a funny flavor.
simply the best every time 🙂
It was soooo good! Thank you for sharing this recipe I will totally try again also with other fruits too!
Good dessert with a good flavor, the pastry is good but its not really crispy.
I thought this recipe was amazing. Although it probably should be classified as more of a cobbler. Its definitely best right out of the oven! I made 1 change though, and that was I sprinkled more along the lines of 1/2 cup of sugar and just a little nutmeg on top. I also put the sugar mixture on the blueberries itself before the batter and it turned out really good!
I absolutely love this recipe. It was super easy and the end result was fantastic. The top was super crunchy and cake part was light and moist. Love it!
Was okay, but it is definitely NOT a crisp. It’s more like a cakey cobbler. If I had read the reviews first, I would never have made it.
Loved – Loved – Loved this recipe. I make it all the time for family and friends.
Good cakelike.
I made this tonight !!! I made these adjustments – 1/2 cup sugar in the flour mixture. And only 1/4 cup to the topping mixture. And i only did 1/2 cup of boiling water. Family loved it. I plan on doing this with Peaches sometime this week.
This came out terribly and looks nothing like the picture. The consistency was mushy and the top crust was very dark. I will not make it again.
Even with cutting the water down by 1/2, this was still way too soupy. Also, too sweet altogether.
I used apples and blueberry’s and I also used cinnamon instead of nutmeg
This was really good – some people made comments about there being too much sugar or there should have been cinnamon instead of nutmeg, but this wasn’t a blueberry cobbler recipe, it was something different and it was delicious! I followed the instructions exactly and it came out perfect! It would have been even tastier with a scoop of vanilla ice cream but I didn’t have any 🙁 Otherwise, this was perfect and we’ll be making it again. Thank you for sharing!
I modified as follows: 1/2 c sugar for crust and topping, added 1 tsp baking powder and soda to regular flour, 1/4 tsp cinnamon instead of nutmeg, just over 1/2 c boiling water – just enough to cover crust so everything melted. Delicious and easy, not too sweet! Doesn’t need ice-cream or anything with it!
I give this 5 stars as a cobbler recipe, not as a crisp recipe. The only changes I made was that I used cinnamon instead of nutmeg, and left out the additional sugar in the berries. It was so yummy! I made this in individual ramekins and served it with vanilla ice cream. Its definitely a keeper. Thanks for sharing!
We love this recipe! It’s easy to prepare and the crisp (which is more like cake), isn’t soggy and has a bit of crunch on the top. It is sweet, so we add a little less sugar.
i tried this recipe twice and both times it came out really really good. I probably won’t use any other recipe but this one because it’s so easy and it goes well w/other fruits. It’s more like a cobbler tho but it is very tastey and easy!
Very sweet… I did get a pretty nice crust, but it’s more of a cobbler. I cut the sugar down as others had suggested, but it was still way sweet… less than 1/2 cup brown sugar should be good for the topping and no more than that for the batter.
This was pretty good with modifications ie) 1/4 cup brown sugar and cinnamon for topping; 1/2 cup boiling water; Takes a long time to cook so not sure I would make it again.
I made this for my roommate’s birthday. And we absolutely loved it. The topping is sweet enough to balance out early season blueberries that are tart. We will be making it again!