Comments on: Blueberry crisp: it SHOULD have been a piece of cake…

By: Christine

Christine — Sun, 14 Sep 2008 03:32:20 +0000

Can you use dehydrated blueberries instead of fresh? I recently bought some dehydrated blueberries and am having trouble finding out how to use them in baking. Should I plump them first? Or should I just use them like I would use raisons? I appreciate any suggestions.

Actually, this crisp is about the worst use you could make of your dehydrated blueberries. They’re precious as gold! Use them in muffins and coffeecakes (yes, as you’d use raisins). Depends on how wet the batter is/how long whatever it is bakes, if you have to rehydrate; they’ll often rehydrate themselves if the batter is wet enough. Rehydrate and use in oatmeal cookies, like raisins. Add to granola, or granola bars. Or stir them into your breakfast oatmeal. Add to an apple pie. And enjoy- PJH

By: Julien

Julien — Thu, 26 Jun 2008 17:04:12 +0000

I made this last night, ate some today and it was incredible. I didn’t have the all spice and forgot the lemon juice, but it still came out really good.

@Louise C. Sacci, is it possible you made it in a smaller than 8″ pan? Because mine only bubbled up a little. or maybe your topping wasn’t thick enough…

By: Roberta

Roberta — Mon, 19 May 2008 17:08:13 +0000

I made this recipe and it was delicious. I didn’t slice it until the next day and the texture was perfect.

With all the talk about antioxidants - this recipe should thrill people. I used Wyman’s blueberry - yummy.

By: Sherree

Sherree — Thu, 15 May 2008 02:08:51 +0000

Mary,

Take a look at the Summer Fruit Crisp recipe, it has oats in it …. I think it sounds more to my liking … and it has nuts too … Yum …

By: Kimberly

Kimberly — Thu, 15 May 2008 01:27:58 +0000

Can you use the way you make the filling in a pie also? I had a problem with a blueberry pie filling I made, it was to runny.

By: Jalanda

Jalanda — Thu, 01 May 2008 14:32:38 +0000

Carolyn J Fetrow, try Brown Sugar Splenda (r)

By: PJ

PJ — Wed, 30 Apr 2008 19:20:24 +0000

To make multiples, use whatever dishes you’d like, filling them about half full with blueberries, then spreading the topping on top. I couldn’t really tell you how many without knowing what size; just use your best judgment. And you’ll bake a shorter amount of time - not sure how long… Make sure the berries bubble for about 45 minutes, that’s how to gauge it.

By: N.Desai

N.Desai — Wed, 30 Apr 2008 18:21:33 +0000

what changes would you recommend to make this into individual crisps . How many and what size baking dishes could one use?

By: Louise C. Sacci

Louise C. Sacci — Tue, 29 Apr 2008 18:53:06 +0000

Just took the Blueberry Crisp out of the oven and the blueberries came over the topping and I followed the recipe exactly. I don’t have very much crunchy topping. The Blueberries have bubbled over the topping causing the crunch to go into the berries. I used a casserole that had a 4 inch side. I am glad Iused a casserole because the berries would have gone over the side of the pie plate.

By: Pat Wright

Pat Wright — Tue, 29 Apr 2008 16:32:04 +0000

How about a multiberry crisp. I’ve found that a mixture of berries (blueberries, blackberries, raspberries and strawberries) have the most delectable summery taste. Need a tad more thickener because of the strawberries, but the result is fabulous! I also use this mixture for my shortcake and my family raves over it.