Blueberry Crisp

Rachel Sturtevant

Ingredients
For the Filling:

6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt

For the Topping:
3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts, such as almonds)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
1/3 cup sugar

Directions/ Instructions Checklist:
Step 1:
Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
Step 2: Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
Step 3: Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
Cook's Notes:
Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.