Blueberry Crisp

By á-45019

Ingredients

• 3 TBL. all purpose flour
• 2 TBL. granulated sugar
• 6 cups of fresh blueberries
• 1/4 cup of lemon juice
• 1 cup of packed brown sugar
• 3/4 cup of all purpose flour
• 3/4 cup of quick cooking rolled oats
• 1 1/4 tsp. ground cinnamon
• 1/2 cup of cold butter
• Vanilla ice cream for serving.

Preparation

Step 1

1. Preheat oven to 375 degrees F. In a large bowl, stir together the 3 TBL. of flour and the granulated sugar. Add blueberries and lemon juice; toss gently to combine. Spread berry mixture evenly in an ungreased 3 quart rectangular baking dish; set aside.

2. For topping, in a medium bowl, combine brown sugar, the 3/4 cup of flour, the oats, and the cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture.

3. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes.
Serve warm with vanilla ice cream.