Blueberry Crisp

BLUEBERRIES.  Dessert.  Snack.  Grab a spoon, keep it next to the dish and just sneak bites when you need a pick me up.

Blueberry Crisp
Serves 8
Martha Stewart

filling:
6 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon coarse salt

topping:
3/4 cup flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375F.

Make the filling: mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to an 8 inch square baking dish.

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 the butter. Using hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling and bake until bubbling in center and brown on top, about an hour. Transfer to cooling rack and allow to sit for 30 minutes before serving.

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