Blueberry Crisp Recipe

6 cups fresh or frozen blueberries
1/2 cup granulated sugar
3 Tablespoons flour
Topping
1/2 cup brown sugar
3/4 cup flour
1 cup old fashioned oatmeal (you can also use quick oats)
1/2 teaspoon cinnamon
1/2 cup butter (1 stick), softened

Place blueberries in a large mixing bowl. Combine sugar and the 3 Tablespoons of flour and pour over blueberries. Mix so that the blueberries are coated with the sugar mixture. Pour the blueberries into an ungreased 9"x13" glass baking pan.

In a separate bowl combine all of the topping ingredients. I usually use one hand to mix all the ingredients together. Use your hand to crumble this mixture evenly over the blueberries.

Bake in an oven preheated to 350°F for 45 minutes.

Let cool for at least 30 minutes and serve with ice cream.

Cook's notes: This is a very flexible recipe. I often make a triple berry crisp with blueberries, raspberries, and blackberries. This recipe is also very forgiving. I often fill up a baking dish 1/2 to 3/4 of the way with berries and then mix with a proportionate amount of flour and sugar, and make the topping as indicated above. I would recommend using any type of berries except for strawberries. If you are in a hurry, the butter can be softened by placing it in the microwave for 25-30 seconds (don't melt it!)