BLUEBERRY CRISP

Ingredients
Topping
½ cup packed light brown sugar
½ cup granulated sugar
½ cup all-purpose flour
½ teaspoon salt
1 ½ cups old-fashioned rolled oats or quick
½ cup unsalted butter melted
Blueberry Filling
6 cups fresh blueberries
1 tablespoon lemon juice
⅔ cup granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Instructions
Preheat oven to 350 degrees. Butter a 9×9-inch baking dish or a dish close in size.
In a medium bowl, stir together the brown sugar, granulated sugar, flour, salt, and rolled oats. Add the butter and stir until well combined and crumbly. Set the bowl aside while you prepare the blueberry filling.
Stir together the blueberries, lemon juice, sugar, and cornstarch in a large bowl. Spoon the mixture into the prepared dish. Sprinkle the crisp topping over the blueberries.
Bake for 45-50 minutes until the topping is golden brown and the blueberry mixture is bubbly. Let it rest for 20 minutes. Serve warm or cold.
Notes
I prefer old-fashioned rolled oats for a chewier texture, but quick oats provide a slightly less chewy topping.
If you love cinnamon flavor, add 1/4 to 1/2 teaspoon to the topping.
For a more tangy lemon taste, add the zest of one lemon.
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