BLUEBERRY CRISP

Dessert|Brunch|Casseroles|Vegetarian

Ingredients

The Berries:

8 cups fresh blueberries

¼ cup corn starch

⅔ cup sugar

1 teaspoon salt

1 teaspoon cinnamon

2 tablespoons lemon juice

The Crumble:

1 cup quick oats

1 cup flour

¾ cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1 stick + 3 tablespoons cold butter cut into small pieces

Instructions

Preheat your oven to 375 degrees. Coat a 9” x 13” baking dish with non-stick spray.

Combine the blueberries, corn starch, sugar, salt, cinnamon, and lemon juice in a large bowl and mix well to coat the berries. Spread them evenly in the prepared baking dish.

Combine the topping ingredients in the same bowl and, using your fingers, massage the butter chunks into the dry ingredients until the mixture resembles coarse meal. Spread the topping over the blueberries and bake for 40-45 minutes until browned and bubbly.

Let cool for 10 minutes and serve topped with vanilla ice cream. Go back for seconds…