Whipped Cream with Blueberry Crisp

When little kids come to dinner at our house, I like to give them a job. It gives them something to do, helps me out, and … it makes them feel special.

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There’s so much for kids to learn in the kitchen: Listening to instructions, patience with getting the end result (in this case, whipped cream!), team work (the twins had to share the job).

Oh, and I must mention, they are using a KitchenAid hand-mixer. :) (There’s new KitchenAid Facebook news at the bottom of this post.)

Whipped Cream with Blueberry Crisp

There’s also patience needed on my part, to supervise the job and be willing to take some extra time, and deal with a little extra mess.

There’s always a sense of accomplishment for the little ones, knowing they helped with the meal.

Whipped Cream with Blueberry Crisp

And then getting a little treat at the end – the batters.

Whipped Cream with Blueberry Crisp

Oh, the batters.

It’s hard to not get any on your face!

Whipped Cream with Blueberry Crisp

The best part of baking!

We all enjoyed this lovely Blueberry Crisp that I revised with Pamela’s Baking Mix. Our friends have wheat-free allergies, and I am SO glad that they turned me on to this excellent baking mix. You can also buy it in bulk online!

Blueberry Crisp with Pamela's Baking Mix

I hope you love it as much as we did!

Oh, and don’t forget for the crisp portion: You can make and freeze extra batches of the topping for a quick dessert when last-minute company comes!

Blueberry Crisp | reluctantentertainer.com

If you freeze the topping, and use frozen blueberries, it’s an EASY dessert to make for last-minute company! It’s become a new favorite, go-to recipe for me! I love it when I don’t have to put a lot of thought into what I’ll make for dessert, partly due to being “prepared” with all ingredients on hand.

How do you do with little kids in the kitchen? Would you rather get the jobs done yourself, or do you enjoy letting them help?

Blueberry Crisp | reluctantentertainer.com


Recipe: Blueberry Crisp with Pamela’s Baking Mix {ReluctantEntertainer.com}

Summary: Double the recipe for a 9×13 pan. Serve with whipped cream or vanilla ice cream. Make and freeze extra batches of the topping for a quick dessert when last-minute company comes!


  • 6 cups frozen blueberries
  • 1/2 cup sugar
  • 3 tablespoon Pamela’s Baking Mix
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 3/4 cup Pamela’s Baking Mix
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup dark brown sugar


  1. Preheat oven to 375 degrees.
  2. Mix frozen blueberries, sugar, lemon juice, and salt in a pan. Cook over medium-high heat until boiling. Turn down to low; add the 3 T. baking mix and stir for 3 more minutes. Let thicken. Transfer to an 8-inch square baking dish.
  3. Stir together baking mix, oats, and salt. Add butter and brown sugar and stir dry until mixed. Using your hands, squeeze topping pieces together into clumps.
  4. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 45 minutes.
  5. Transfer to a wire rack, and let cool for 30 minutes before serving.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Did you know that KitchenAid has a new Facebook Recipe Tab where all KitchenAid community members can add their own recipes, as well as rate and comment on other users’ recipes? It’s basically for anyone who “likes” their page, to get active and involved with new exciting recipes, including your own! Yeah, KitchenAid!

This is not a sponsored post. As always; all opinions are my own.