Best 10 Cherry Blueberry Crisp Recipes

BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

APPLE BLUEBERRY CRISP

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.

BERRY CHERRY CRISP

Steps:

• Preheat the oven to 350 degrees F and grease 4 individual ramekins or skillets or an 8x8" pan.
• In a medium bowl, combine cherries, blueberries and granulated sugar. In a small bowl, combine corn starch and water. Stir into cherry mixture. Spoon into prepared baking dish(es).
• In another medium bowl, combine butter, brown sugar, oats and flour with a pastry cutter or your hands until crumbly (it will have a cookie dough-like texture). Crumble over top of cherry mixture in baking dish(es) and press down gently.
• Bake for 30-40 minutes until bubbly and thickened and crumble is golden brown.
• Serve warm with ice cream.

CHERRY-BLUEBERRY CRISP RECIPE - (4.1/5)

Steps:

• 1. Preheat the oven to 400 degrees. Spray an 8x8-inch baking dish with cooking spray. Add the cherries, blueberries and brown sugar and stir gently to combine. 2. Cut the butter into cubes and add to the bowl of a food processor. Add flour and pulse until the mixture forms crumbs. Stir in the granulated sugar and nuts. sprinkle mixture evenly over the fruit. Bake for 35 minutes or until top is golden brown and juices are bubbling. 3. Serve with yogurt. Note: Do thaw the cherries, but do not bother thawing the blueberries before cooking. Also try using other fruits. This crisp is also good with frozen yogurt.

SOUR CHERRY CRISP WITH BERRIES

Steps:

• Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly butter and set aside an oven-safe pie dish, roughly 9-inches in diameter.
• Prepare Filling: Combine the pitted cherries, blueberries, and blackberries in a bowl. Add the honey, tapioca, vanilla, salt, and lemon zest and stir the mixture together gently until all the ingredients are evenly distributed. Place the fruit mixture in the pie dish and spread evenly into a thick layer.
• Prepare Crisp Topping: In a separate bowl, whisk together the almond meal, all-purpose flour, rolled oats, cinnamon, and salt. Cut the butter into 1/2-inch cubes and using your fingers, distribute it into the dry ingredients. Use your fingers to press the mixture together until clumps and crumbs form.
• Sprinkle and cover the fruit evenly with the crumb mixture. Bake for 30 to 40 minutes, or until top is golden brown and fruit is bubbling slightly. If needed, place the pie dish on a baking sheet to catch any drippings. Allow to cool for 10 to 15 minutes on a rack before serving. Best served warm with vanilla ice cream.

CHERRY-BLACKBERRY CRISP

Steps:

• In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish., In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.

CHERRY BERRY CRISP

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
• Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
• Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

FROZEN BLUEBERRY CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and halfway up the sides of an 8x8-inch glass baking pan.
• Drain thawed blueberries and put in a medium mixing bowl. Sprinkle with white sugar and lemon juice and gently combine using your hands. Layer berries evenly in the prepared baking pan.
• Mix oats, flour, brown sugar, cinnamon, and nutmeg together in a separate bowl. Cut in butter until mixture is crumbly and cover the berries with it.
• Bake in the preheated oven until golden, 40 to 45 minutes. Serve warm.

BLUEBERRY CRISP

Steps:

• BLUEBERRY FILLING: Prepare a 9x9-inch pan by lightly coating with nonstick spray. Toss blueberries, cornstarch, sugar (See Note 1), salt, vanilla extract, and lemon juice together in a large bowl. (See Note 2) Toss until combined and then place in the fridge while making the topping.
• CRUMBLE TOPPING: In a large bowl, toss together the flour, oats, brown sugar, optional cinnamon and nutmeg, and salt. Stir until combined. Cube the butter and add it to the dry ingredients. Toss to coat the butter and use a pastry cutter to work it in. Finish by using your fingertips to work and press the butter into the dry ingredients until well dispersed and it resembles crumbs.
• ASSEMBLY: Pour the blueberry filling (and any accumulated juices) into the prepared 9x9-inch pan. Spread into an even layer. Sprinkle the topping evenly over the blueberries but do not press it down. Place the unbaked Blueberry Crisp in the fridge for 20 minutes. Preheat the oven to 350 degrees F
• BAKE: Just before baking, set the baking dish in the center of a large pan (to catch any drips). Bake for 40 to 50 minutes (45 minutes is the sweet spot for me!), or until the crisp topping is golden brown, the blueberries are tender, and the filling is very slightly bubbling around the edges. (If the topping is browning too much, lightly cover the top with foil). Let the crisp cool on a rack for 15 to 20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.

BUTTERY CHERRY BERRY SKILLET CRISP

Steps:

• 1. Preheat the oven to 350 degrees F.2. Add the butter to a 10-12 inch skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and add the cherries, berries, cornstarch, brown sugar, and vanilla. Gently toss to combine, it does not need to be perfect.3. To make the topping, combine the oats, flour, brown sugar, cinnamon, cardamon, and salt in a medium-size mixing bowl. Add the butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the fruit. 4. Transfer to the oven and bake for 40-45 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with vanilla ice cream! Enjoy!