Blueberry Crisp (Print Version)

# Ingredients:

→ Blueberry Filling

01 - 6 cups fresh blueberries (about 3 pints)
02 - ½ cup (99g) granulated sugar
03 - 3 Tbsp cornstarch

→ Topping

04 - 1 cup (89g) old fashioned rolled oats
05 - ½ cup (60g) all purpose flour
06 - ½ cup (107g) brown sugar
07 - ½ tsp cinnamon
08 - ½ tsp salt
09 - ½ cup (113g) unsalted butter, cold and cut into pieces

# Instructions:

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.

# Notes:

01 - This crisp works with various pan sizes (8×8 inch, 8 inch round, 9×9 inch, 9 inch round, or 7×11 inch) as long as the capacity is between 2-2.5 quarts.