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Warm Blueberry Cobbler
May 10, 2015

Made this for Mother's Day and all enjoyed it! I did add about a tsp or so of tapioca to the berries and a few pinches each of nutmeg and cinnamon to the crust. Could have used more of each of those add-ins, but still quite tasty! I'm not great at making crumbly toppings, and I really like this version, which held together, more like a cookie. Oh, and I reduced the flour about 2 tbsp and added in oatmeal for more texture. UPDATE: Just made this for a second time. I did increase a bit more cinnamon and nutmeg and perfection! And I'll use this crumb topping for several recipes! UPDATE#2: I have now made this recipe several times with varying fruit fillings. Seems the best combo for me is to add about 2Tbsp of tapioca (depending on the juiciness of the fruit). Tonight was fresh rhubarb from the garden; just over 2Tbsp of tapioca and it was perfect texture; definitely add in the nutmeg and some cinnamon!

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