Bluberry Crisp

Filling:

8-10 cups Blueberries

1/2 cup granulated sugar

2 tbsp cornstarch, for sprinkling

For the topping:
1 1/2 cups flour (you can use gluten-free)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound melted butter or coconut oil

Preheat oven to 350

Coat blueberries with granulated sugar. You may need more or less, all measurements are approximate. Pour into a 9X13 pan and set it aside.

 

Whisk together dry topping ingredients, add melted butter. Sprinkle over blueberries and bake for 30-40 minutes, or until the blueberries are bubbly and the topping is golden. This tastes great warm served over vanilla ice cream.

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