Blueberry Crisp (great as breakfast or dessert)

By Payden Montgomery


This is a dish that I am constantly making for any time of day or any season.  It’s a great dish warm or cold.  It’s a dish that I make when company comes into town and visitors can eat it out of the fridge or warm as dessert.  It’s super versatile and is great with any type of fruit.  Also the ratio of fruit to crust is perfect in my mind.



4 cups blueberries (or any fruit, really)



Pour four cups of fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.


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