The mayonnaise adds a little tang to this delightful fresh blueberry crisp. It's really delicious.

Blueberry Crisp Ii

blueberries

all-purpose flour

white sugar

cinnamon

mayonnaise

Blueberry Crisp II

Preheat the oven to 350 degrees F (175 degrees C).


Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.


Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.


I love this recipe. I thought the mayo was a strange ingredient for a dessert but it's so good! I've made this about four times now and it's a hit every time. The only thing I ever do different is to use mixed berries instead of just blueberries and I use frozen berries instead of fresh. When I use the frozen berries I toss them with a little bit of flower so it's not too watery. Try this recipe and you'll be pleasantly surprised!

This recipee has few ingredients, is easy to make and is delicious!!  I loved it!  Here's what I did that made it even better:  I doubled the topping amount and it was fantastic!  The top came out thick and crispy and some of the topping slid down into the berries which made it soft and gooey.  I LOVE this blueberry crisp!

Amazing! I was so afraid of the mayo, I only made a quarter of this recipe (baked it in a mini bread pan), but it was great. Note that the quarter portion is the perfect size if you're doing dessert for two.

Recipe was very quick and easy to prepare.  We enjoyed it very much!  I used last years crop of frozen blueberries and it worked fine.

I like sweet things and when I saw mayo in this recipe I was skeptical. Don't be afraid! This is GREAT! It taste magnificent. Go ahead and try it, you'll be glad you did!

So Easy and So Good. I used three cups of frozen blueberries and the topping as listed in the recipe. I mixed some of the topping in with the blueberries and put the rest on the top. It took a little longer to cook but I am sure it was because I used frozen blueberries. I asked my husband if he could taste the mayo and he did not know what I meant. I said there is mayo in the blueberry crisp - he said he would have never known if I did not tell him. It was yummy !!!  Thank you for sharing your recipe

We thought adding mayonnaise was wrong on so many levels and only made a half recipe because we were skeptical.  It not only tasted fabulous but was extremely easy to make.

We grow blueberries and have an abundance of them in June...I have to say, this is a terrific recipe...we've already made it 3 times in one month!!  It's great with whipped cream on top, or served over vanilla icecream (or both!) Tips: Don't worry about how many blueberries you use...just fill your casserole dish (leaving room for topping)...if you have 4 or 5 or 6 cups, it doesn't make a difference, and MOST DEFINITELY double the recipe for the topping....you won't be sorry!  I run some of it through the berries and then put the rest on top. I also sprinkled the top with a few tablespoons of sugar before baking...gives it a nice crispy top. LOVE this recipe for the taste, and the simplicity. A KEEPER!! Thank you!

Excellent!  I'm not much of a baker, and this was super easy and really delicious. This is going in the keeper file, thanks!

Nice But I do think it would be even nicer with a doubled "Crisp" topping.

blueberry crisp ii

Cook Time: 40 minutes

Total: 40 minutes

Servings: 9

Cost: $2.15 /serving

Author : ESCAPETONH

Ingredients

Instructions

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