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Ginger-Blueberry Crisp

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Ginger-Blueberry Crisp
  • Prep 10 min
  • Total 1 hr 25 min
  • Ingredients 9
  • Servings 2
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Sweet berries and exotic ginger team for a warm, luscious treat for two.
Updated Nov 12, 2007

Ingredients

Fruit

  • 2 cups frozen blueberries (do not thaw)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar

Topping

  • 1/4 cup sugar
  • 1/4 cup old-fashioned oats
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated orange peel
  • 1 tablespoon chopped crystallized ginger
  • 2 tablespoons cold butter or margarine, cut into small pieces

Steps

  • 1
    Heat oven to 375°F. In 2 1/2- to 3-cup round soufflé or casserole dish, mix fruit ingredients.
  • 2
    In medium bowl, mix topping ingredients with fork until crumbly. Sprinkle evenly over fruit mixture.
  • 3
    Bake 35 to 45 minutes or until topping is light golden brown and mixture is bubbly. Cool at least 30 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top each serving of warm crisp with whipped cream or ice cream and a sprinkle of chopped candied ginger.

Nutrition Information

460 Calories, 13g Total Fat, 4g Protein, 81g Total Carbohydrate, 51g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
85mg
4%
Potassium
170mg
5%
Total Carbohydrate
81g
27%
Dietary Fiber
7g
30%
Sugars
51g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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