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Blueberry crisp
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| 1/3 c | granulated sugar |
| 2 tbsp | cornstarch |
| 3 pints | blueberries, (about 7 1/2 c) |
| 1 tbsp | lemon juice |
| 3/4 c | old-fashioned oats or quick-cooking oats |
| 1/2 c | packed brown sugar |
| 1/3 c | flour |
| 1/2 tsp | ground cinnamon |
| 4 tbsp | cold unsalted butter or margarine, cut up |
1. Preheat oven to 375 F. In large bowl, stir granulated sugar and cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberry mixture into shallow 2 1/2 quart glass or ceramic baking dish; spread evenly.
2. In same bowl, combine oats, brown sugar, flour and cinnamon. With fingertips, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.
3. Bake crisp for 35-40 min, or until top is browned and fruit is bubbling at edge. Cool on wire rack for one hour to serve warm, or cool completely to serve later.
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