I followed the recipe exactly. It was fantastic. I didn't think it needed any more sugar. It's blueberry season now and I plan on freezing lots of blueberries to make this later in the year. Just delicious, and so easy...
I was leary of making a blueberry crisp over an apple crisp but decided to try it with some of my frozen blueberries. I figured if it was one of Kittencal's recipes it had to be good. AND IT WAS! My family loved this. It makes plenty, too. I made a little extra topping simply because we like it with lots, but other than that I made it exactly as directed. Thank you for another yummy recipe!!
The name says it all! This really IS the best! I've made this crisp a couple of times now. The first time I made it as written, and while it was to die for, the next time I just reduced the sugar! Our Newfoundland wild blueberries are sweet enough :-) I also added some chopped pecans to the crumble...mmmm, top with some vanilla ice cream and you're good to go!
We used fresh picked blueberries that made it much juicer, so you need to adjust for that. We also doubled the crisp because we love crisp. Awesome recipe!!
I made this per the recipe in a 9X13 and it was tasty but I would make some changes the next time around. It was a little thin and definitely could have used more topping because of the larger pan. The next time I will add an additional tablespoon of cornstarch and make an extra half recipe of the topping.
Runny mess! I'm guessing that Cup of water should have been a half cup. Topping was nice though. And the local blueberries were still awesome. I will try again w some adjustments
Very good. There is a lot of juice but I don't think that is a bad thing. Like the topping.
So yummy ! My boyfriend loved it and think's it's one of the best desserts ever. I served it warm with vanilla ice cream and a dollop of whipped cream. Looking forward to making this for the 4th of July.
Made this in a round 2 quart dish with frozen blueberries (added maybe 5 cups). This was so good we were all just going mmmmmm while we were eating desert. This is a keeper and easy to make.
Overall a good recipe, but when I followed it exactly it was way too sweet. The second time I made it I used raspberries and blueberries, 2 cups of each. I only added 2 Tbsp of sugar to the syrup. To the topping I only added 3/4 cup flour and 3/4 brown sugar and increased the oats to <br/>1 1/4 cups. Way better. You really could use whatever fruit you want. It is runny right after you take it out of the oven, it does thicken up as it cools though - if you can get it to last that long!