Blueberry Crisp

Very good. I halved recipe for the two of us, and it made four servings or more for us. Blueberries were sweet, a little too sweet for me, so next time I’d reduce sugar. I subbed cornstarch for the tapioca and it seemed to work out perfectly. Easy recipe with great results. We gobbled it up.

Haven’t actually eaten it yet because I made it for my husband‘s birthday. But it came out of the oven looking scrumptious!

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.