Blueberry Crisp

Take advantage of the summer harvest of blueberries with this simple blueberry crisp. A scoop of vanilla ice cream adds to the dessert's perfection.



PREP:20 minutes
BAKE: 30 minutes
OVEN:375°F
MAKES: 4 to 6 servings

INGREDIENTS
4 teaspoons all-purpose flour
1 tablespoon granulated sugar
3 cups fresh or frozen blueberries
2 tablespoons lemon juice
2/3 cup packed brown sugar
½ cup all-purpose flour
½ cup quick-cooking rolled oats
¾ teaspoon ground cinnamon
1/3 cup cold butter

PREPARATION
1. In a large bowl combine the 4 teaspoons flour and the granulated sugar. Add blueberries and lemon juice; toss gently to combine. Spread berry mixture evenly in a lightly greased 2-quart square baking dish; set aside.
2. For topping, combine brown sugar, the Vi cup flour, the oats, and cinnamon. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berries.
3. Bake, uncovered, in a 375°F oven about 30 minutes or until topping is golden and edges are bubbly. Serve warm.

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