Blue Bell Crunch

Technically, this is a blueberry crisp. While the fruit-plus-something universe has a number of different constructions, and crumbles are very similar to crisps, generally speaking the oatmeal in the topping tends to show up more often in what people describe as crisps.

From a box sold in Columbiaville, Michigan.

Blue Bell Crunch


  • 1 pt. thawed, frozen or fresh blueberries
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 1/2 c. sugar
  • 2 Tbsp. lemon juice

Spread: in well greased 9″ pie pan or 8x8x2″


  • 1 c. sifted flour
  • 1 c. quick cooking oatmeal
  • 1/2 c. firmly packed brown sugar
  • 1/2 t. salt
  • 1/2 t. vanilla

Cut in: 1/2 c. butter until mixture resembles coarse meal. Sprinkle over blueberry mix.

Bake: In moderate oven (350 deg.) 30-40 minutes. Serve hot.

If desired – 2 cups (#2 can) drained blueberries may be used. Combine 2 Tbsp. cornstarch, 1/2 c. sugar, 1/4 t. salt, and 1/4 c. blueberry juice. Cook until thickened, stirring constantly. At blueberries and 2 Tbsp. lemon juice.

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