01 -
Preheat the oven to 350ºF. In your baking dish (2 to 2.5 quart capacity) combine the blueberries, sugar and cornstarch. Toss with a spoon or spatula to thoroughly coat the berries.
02 -
In a mixing bowl combine the rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture until sandy in texture with some pea-sized butter clumps remaining.
03 -
Break the topping mixture into clumps and evenly distribute over the blueberry filling.
04 -
Bake for 40-45 minutes, then check if the filling is bubbling and the topping is golden. If not, continue baking for 10-20 additional minutes. Total baking time depends on the pan size and may take up to 60 minutes.
05 -
Allow the crisp to cool for 10-15 minutes before serving.