July 20, 2014

Individual Blueberry Crisp

This is going to be our evening snack. Love these cute mini hobnail ramekins that I found at Pier 1 just the right size to keep me from eating to much.

I made a batch of Crisp topping and have it stored in the frig so I can make these whenever we want. These are blueberry because I had some fresh berries on hand but made some apple the other evening with canned apple pie filling. I used ¼ of cup fruit or pie filling and a ¼ cup crisp topping baked at 375° for 30 minutes. It makes a wonderful fresh baked snack.
I think I just may have to pick up some cherry pie filling on my next trip to the grocery store.

Crisp Topping
1 cup sifted all-purpose flour
1 cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
½ cup soft butter

In a medium bowl sift together the flour, sugar, salt and cinnamon. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal.

Bake  at 375° for 30 minutes or until topping is golden brown.

Store extra crisp in frig.

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  1. Looks yummy! I'll give it a try with my Splenda....and heart smart Bisquick...the only folks that get real sugar here are the hummers! You are doing a great job with your camera...mine is sitting idle...BUT, I've only got one flower bed left to clear and refresh, the new roofs are finally on and then the new window will be installed to replace the hail damaged one. Whew! It's been one super, super busy summer and its 'flying' by!

    Another great shot! I promise to post something soon!

  2. Thanks but I shouldn't have shot wide open need to stop it down some.
    It's hard to find time for the camera when all you do is work but I''m sure your house is looking wonderful.



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