My sister Jamie had mentioned she had made a super-easy blueberry crisp and I wanted in on that action!
Wild blueberries were on sale. The timing was perfect!
In a bowl combine 4 cups fresh blueberries, 1/2 cup sugar, 1 tbsp cornstarch and 2 tsp lemon juice. Mix to combine evenly then pour into a lightly buttered baking dish. I used a 9″ square pan.
Combine 1/3 cup flour, 3/4 cup quick cooking rolled oats, pinch of salt and 1/2 stick (4 tsp) softened butter. Stir with fork until mixture is crumbly and evenly blended.
Spread mixture over berries and bake at 375F for 40 minutes. Let cool before serving.
With the cooler weather moving in, what a treat to taste the berries of summer with autumn quickly approaching. I think because I used wild blueberries, I may have needed a little more sugar and making the crumble by hand was probably a better idea. I think I would make this in a smaller baking vessel next time to give the treat a little more depth. I am amazed Jamie makes it in a lasagna dish!
Delicious. Especially with some ice cream! Yup, it is true, baking seasoning has officially arrived at our house.