Now, I love my apple crisp.. but this blueberry crisp sounds so yummmmy with a scoop of vanilla ice cream, I may just have to try it this winter.
Filling:
1 – 16 oz package frozen blueberries
2 TBSP lemon juice
1/3 c. packed brown sugar
2 tsp corn starch
Topping:
2/3 c. quick-cook oats
1/2 c. all-purpose flour
1/3 c. packed brown sugar
Dash of salt
1/3 c. butter or margarine
Heat oven to 350 degrees.
Combine blueberries and lemon juice in a 1 1/2 quart casserole dish.
Stir brown sugar and corn starch into the blueberries.
Set aside.
Mix oats, flour, brown sugar and salt.
Cut in butter.
Sprinkle mixture over blueberries.
Bake, uncovered, approx 40 minutes or until the topping is browned and the blueberries are bubbly.
Serve warm with ice cream… oooohhh yummmmy!
