Blueberry Crisp


  • 1 cup graham cracker crumbs
  • cup light brown sugar, firmly packed
  • teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 2 tbs fresh lemon or lime juice, divided
  • Whipped cream (optional)
  • cup butter or margarine, melted
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 cups (2 pints) fresh blueberries
  • 1 tablespoon water

Combine graham cracker crumbs and butter. Press 1/3 cup crumbs into a 1 -quart baking dish. In small bowl, stir together sugar, cinnamon, nutmeg and cloves; add vanilla. Spoon half the blueberries over crumbs. Sprinkle with half the sugar mixture. Sprinkle with 1 tablespoon lemon or lime juice and water. Repeat layers with 1/3 cup crumbs, remaining blueberries, sugar mixture and lemon or lime juice. Top with remaining 1/3 cup crumbs. Cover. Bake in a 350F. oven 40 minutes. Uncover and increase oven to 400F. and bake 10 minutes longer. Cool to room temperature. Serve with whipped cream, if desired. Makes 6 to 8 servings.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345