Best 9 Bumbleberry Crisp Recipes

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Nestled in the heart of summer's embrace, bumbleberries, with their vibrant hues and tantalizing aroma, make a delectable appearance. Their sweet and tangy fusion creates a symphony of flavors, making them the perfect ingredient for a delectable dessert. As the evening sun casts long shadows, gather your loved ones and embark on a culinary adventure to craft a bumbleberry crisp, a dessert that embodies the essence of comfort and indulgence. With this guide, you'll discover the secrets to creating a golden-crusted, fruit-filled masterpiece that will delight your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BUMBLEBERRY CRISP



Bumbleberry Crisp image

Make and share this Bumbleberry Crisp recipe from Food.com.

Provided by Minerva

Categories     Dessert

Time 55m

Yield 1 9x9 pan, 8 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 cup rolled oats
1/2 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, melted
1/2 cup granulated sugar
1 orange, zested and juiced
1 1/2 cups rhubarb, chopped
1 cup strawberry, sliced
1 cup apple, sliced and peeled
1 cup blueberries

Steps:

  • In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
  • Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.

BUMBLEBERRY CRISP



Bumbleberry Crisp image

Make and share this Bumbleberry Crisp recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups peeled cored and chopped tart apples
1 1/2 cups finely chopped rhubarb (fresh or frozen)
1 1/2 cups blueberries (fresh or frozen)
1 1/2 cups raspberries (fresh of frozen)
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter or 1/3 cup margarine
1/2 cup old fashioned oats
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°; butter a 13x9 inch baking dish.
  • In a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
  • Add in the sugar, tapioca, and cinnamon; toss until well blended.
  • Spoon into prepared dish.
  • To make the topping: in a medium bowl, combine the brown sugar and flour.
  • Cut in the butter by hand, using your fingertips so that mixture is crumbly.
  • Mix in rolled oats and almonds.
  • Sprinkle topping over fruit mixture, spreading evenly.
  • Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.

Nutrition Facts : Calories 335.9, Fat 9.8, SaturatedFat 5.1, Cholesterol 20.3, Sodium 116.6, Carbohydrate 62.2, Fiber 4.5, Sugar 44.6, Protein 3

BLUEBERRY CRISP



Blueberry Crisp image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping

Steps:

  • Preheat oven to 375 degrees F.
  • Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
  • Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
  • Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

BLUEBERRY FRUIT CRISP



Blueberry Fruit Crisp image

With all its blueberries, this treat is rich in antioxidants. On busy nights, you can make it in a snap. We love to eat it warm with a dollop of whipped topping. -Patricia Krusing, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 cup fresh or frozen blueberries, thawed
4 teaspoons sugar
2 teaspoons lemon juice
1-1/2 teaspoons cornstarch
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons brown sugar
Dash ground cinnamon
2 tablespoons butter
2 tablespoons chopped pecans
Whipped topping, optional

Steps:

  • In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. , For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture. , Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired.

Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.

TRIPLE BERRY CRISP



Triple Berry Crisp image

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 10

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  • In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g

BUMBLEBERRY CRUMBLE



Bumbleberry Crumble image

A delicious fruit pie without the hassle of rolling out crusts!

Provided by deldobuss

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon white sugar
¾ cup butter
1 egg
5 ½ cups mixed frozen berries
1 ½ cups white sugar
¼ cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
  • Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
  • Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 77.6 g, Cholesterol 69 mg, Fat 18.6 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 132 mg, Sugar 46.7 g

APPLE BLUEBERRY CRISP



Apple Blueberry Crisp image

Enjoy this warm, home-style apple blueberry crisp that is perfect for a weekend brunch or after-dinner treat. -Margaret Wilson, San Bernardino, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

4 cups sliced peeled tart apples
2 cups fresh or frozen blueberries
1/4 cup packed brown sugar
1/4 cup thawed orange juice concentrate
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
TOPPING:
1 cup old-fashioned oats
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
Vanilla ice cream

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to a 9-in. square baking dish coated with cooking spray. For topping, combine the oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. , Bake at 350° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 63mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 3g fiber), Protein 3g protein.

SUMMER BERRY CRISP



Summer Berry Crisp image

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

Provided by Sheila Lukins

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Blackberry     Blueberry     Raspberry     Oat     Summer     Parade     Small Plates

Number Of Ingredients 14

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
  • 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
  • 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
  • 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

BLUEBERRY CRISP



Blueberry Crisp image

This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts, such as almonds)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
1/3 cup sugar

Steps:

  • Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
  • Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
  • Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Tips:

  • Use Fresh Berries: Fresh berries yield the best flavor and texture in a Bumbleberry Crisp. If you don't have access to fresh berries, you can use frozen berries, but make sure to thaw them before using.
  • Choose a Variety of Berries: The beauty of a Bumbleberry Crisp is that you can use any combination of berries you like. Some popular choices include blueberries, raspberries, strawberries, and blackberries.
  • Don't Overmix the Crisp Topping: The crisp topping should be crumbly, not doughy. Overmixing will result in a tough, dense topping.
  • Bake the Crisp Until the Topping is Golden Brown: The crisp is done baking when the topping is golden brown and the berries are bubbling.
  • Serve the Crisp Warm: Bumbleberry Crisp is best served warm, with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Bumbleberry Crisp is a delicious and easy-to-make dessert that's perfect for any occasion. With its sweet and tart berries and its crispy, buttery topping, this classic dish is sure to be a hit with everyone at your table. So next time you're looking for a crowd-pleasing dessert, give Bumbleberry Crisp a try. You won't be disappointed!

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