Red, white, and blue American classic! Serve with ice cream, if desired.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.

  • Stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. Spoon blueberry mixture into a large baking dish. Sprinkle crumbs over the blueberries.

  • Bake in preheated oven until topping is golden brown and the filling bubbles, about 40 minutes.

Nutrition Facts

398 calories; protein 3.3g 7% DV; carbohydrates 74.1g 24% DV; fat 11.9g 18% DV; cholesterol 30.5mg 10% DV; sodium 232.1mg 9% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
06/22/2015
Made this last night for a family dinner. Everyone loved it! I followed the recipe but found that, after cooking for about 20 minutes, the topping was too dry so I drizzled about three tablespoons of melted butter over the top. It came out perfect. Will definitely make this again and again! Read More
(6)
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2015
I followed the recipe to the letter except that I forgot the cinnamon. Didn't matter because it was just pure fruit flavor goodness not overly sweet! Not only is it delicious but it takes no time at all to get this into the oven. Teresa we enjoyed your blueberry crisp! Read More
(6)
Rating: 5 stars
06/22/2015
Made this last night for a family dinner. Everyone loved it! I followed the recipe but found that, after cooking for about 20 minutes, the topping was too dry so I drizzled about three tablespoons of melted butter over the top. It came out perfect. Will definitely make this again and again! Read More
(6)
Rating: 5 stars
08/29/2016
Delicious! I was cleaning out my freezer and found a bag of blueberries that we had picked. They needed to be used up so I found this recipe. It is easy to make and tastes great. We had vanilla ice cream with it which is necessary in my opinion as this is very sweet and the ice cream helps cut that sweetness a bit. I'll make this again and maybe will even try it with blackberries or cherries. Read More
(3)
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Rating: 4 stars
08/25/2018
8-24-2018 ~Given the limitations I had to work around when making this, I can still say I couldn’t have asked for a better result. First, I scaled this down to one serving which could almost guarantee an iffy result. I had no tapioca here at our place in Naples, so I substituted cornstarch with a guess. I had no orange juice and wasn’t comfortable using lemon, fearing it would negatively affect the sweetness factor as well as camouflaging the pure blueberry flavor I desired. I used water instead, as well as omitting the cinnamon altogether for the same reason. Finally, I was using a new convection toaster oven here for the first time and was uncertain how to adjust the time. Twenty minutes proved to be perfect, and even at that I found I had to cover the crisp with foil toward the end of the cooking time to prevent it from overbrowning. The result was perfect – neither too dry nor too juicy, just right, and with the perfect level of sweetness. Hubs said to mention that he had nothing to say while he was eating it which meant he was totally enjoying the experience. For myself, I really appreciated a crisp with no oats. This was just darned good as well as darned quick and easy. Read More
(2)
Rating: 5 stars
08/21/2018
I had 1-1/2 cups of bluberries to use up so I scaled this recipe down to 2 servings. Both mixtures were enough to fill 4 small ramekins. I baked them for exactly 30 minutes and they were perfect. They did sink in the ramekins quite a bit but still turned out tasty. This came together quickly and was a great way to use of those berries! Thanks for the recipe. Read More
(1)
Rating: 5 stars
08/06/2018
I used frozen blueberries. Was so good. My husband wants it again soon Read More
(1)
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Rating: 5 stars
09/18/2018
I scaled this down to 2 servings but increased the blueberries to 2 cups. The blueberries were frozen and I let them sit out a bit while I did other prepping. I didn't want to open a new box of tapioca for 1 1/2 tsp so I looked and found that corn starch or flour could sub. I baked this in a 1.5 qt baking dish and it was a lot more blueberries than topping. Nice change from using oats. Had warm with whipped cream but will do with vanilla ice cream. Thanks Teresa for this easy and delicious recipe! Read More
Rating: 5 stars
12/08/2018
I subtracted the white sugar so they wouldn t be too sweet the second batch around. It was perfect. I used paleo flour instead. Read More
Rating: 5 stars
02/03/2018
Wow. This is the best blueberry crisp I've ever eaten and my guests couldn't stop remarking on how good it was! Read More