Blueberry Crisp

Ahhhh, fresh blueberries + a few other ingredients = Dessert of Champions.  Blueberry season is winding down, so rush on over to Renston Garden Market and get yourself some of the season’s finest, juiciest blueberries ever!

Blueberry Crisp I3 Tbs all purpose flour
2 Tbs sugar
6 cups fresh blueberries
Juice of 2 lemons
1 cup packed brown sugar
3/4 cup all purpose flour
3/4 cup quick cooking rolled oats
1 1/4 t ground cinnamon
Blueberry Crisp II4 Tbs cold butter, cut into small chunks
Vanilla ice cream for serving

Preheat oven to 375°.
In large bowl, stir together 3 Tbs flour and sugar.
Add blueberries and lemon juice.
Toss gently to combine.
Spread berry mixture in 3 quart baking dish.

Blueberry Crisp IIIIn medium bowl combine brown sugar, 3/4 cup flour, oats, and cinnamon.
Using two knives and crisscrossing, cut in butter until mixture resembles coarse crumbs.
Sprinkle mixture over blueberry mixture.
Bake, uncovered 30 minutes until top is golden and edges are bubbly.
Cool on wire rack 30 minutes.
Serve over ice cream.

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