Blueberry crisp is a classic summertime dessert, and this easy recipe is sure to please! Delicious with vanilla ice cream.
1 ½ cups all-purpose flour
¾ cup brown sugar
½ cup cold butter, diced
½ teaspoon salt
1 cup white sugar
¼ cup orange juice
2 tablespoons instant tapioca
1 teaspoon cinnamon
6 cups fresh blueberries
Preheat the oven to 375 degrees F (190 degrees C).
Combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.
Stir white 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 crumb topping over blueberries.
Bake in the preheated oven until the topping is golden brown and the filling bubbles, about 40 minutes.
