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Cathy’s Blueberry Crisp End of Summer Dessert Recipe

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Looking for a delicious summer recipe to impress all our friends at neighborhood picnics? Here’s one you need to try!

6 cups (3 pints) blueberries
1/2 cup of sugar
1 tbs corn starch
1 tsp. fresh lemon juice
1/4 tsp. coarse salt

For the topping:
3/4 cup of all-purpose flour
1/2 cup of rolled oats (or chopped nuts)
1/2 tsp. baking powder
1/2 tsp. course salt
3 ounces (6 tbn) unsalted butter (softened)
1/3 cup of sugar

1. Preheat oven to 375 degrees then mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to am 8 in. square baking dish.

2. For the topping: stir together flour, oats, baking powder and salt. Cream butter and sugar in mixer until fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top (about 1 hour). Let cool for 30 minutes before serving. Top with ice cream.