This mouthwatering blueberry crisp is the perfect summer dessert, and it is totally worth going out blueberry picking.
the spiced crisp topping is made with a combination of oats, brown sugar, butter, and cinnamon. Instant tapioca is the thickener for the blueberry filling. While instant tapioca thickens nicely, an equal amount of arrowroot starch will give the same results. If you don't have either, you may use an equal amount of cornstarch or flour.
If you prefer a cake-like topping, try this blueberry cobbler.
- For the Blueberry Filling:
- 6 cups blueberries (fresh, rinsed)
- 1/3 cup sugar
- 1/4 cup instant tapioca (or "quick-cooking")
- 1 tablespoon lemon juice
- For the Crisp Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter (melted)
- 2/3 cup brown sugar (packed, light or dark)
Butter a shallow 2-quart casserole dish.
Meanwhile, heat the oven to 350 F.
In a large bowl, combine the blueberries, granulated sugar, instant tapioca, and lemon juice; Mix gently to combine thoroughly. Transfer the mixture to the prepared casserole dish and let it stand for at least 15 minutes. This gives the tapioca time to soften.
In another bowl combine the oats, flour, cinnamon, salt, melted butter, and brown sugar; stir to blend.
Spoon the topping mixture over the top of the berries; spread gently, covering completely.
Bake the blueberry crisp in the preheated oven for 45 minutes.
Add 1/2 cup of chopped pecans to the oat topping.
Reader Comments and Suggestions
"This is a super easy recipe -- tastes great. My blueberries were end of season so they could have used just a bit more sugar in the berries themselves. But if your berries are sweet just stick to the recipe. We made two batches -- one for home and one to share!" Sydney