Blueberry Crisp

Large glass pan size.

8 cups fresh blueberries (or 2- 16 oz packages frozen) in bottom of large glass pan [the size larger than the regular cake pan]

1/4 cup lemon juice drizzled over the berries

2/3 cup packed brown sugar mixed with 4 teaspoons corn starch (more if you don't want it too juicy

{I like it juicy but Kerstin likes it not so juicy}) 

Toss the brown sugar and cornstarch recipe with the blueberries

 

Topping: (by the way, unlike apple crisp, it is best to have the fruit to berry ratio heavier on the fruit side)

4 cups oats

3 cups flour

2 cups brown sugar

2 dashes salt

2 cups butter

This topping recipe is plenty to allow lots of tastes. Go lightly, you may have to make apple crisp too because I don't remember if this is for a double batch> duh.... sorry!

 

350 till light golden and bubbly

Toss together in a 1 1/2 quart casserole dish

4 cups fresh blueberries or 16oz frozen

2 Tablespoons Lemon Juice

Mix 1/3 cup brown sugar with 2 Tablespoons corn starch then mix this with the blueberries.

Topping: 2/3 cup quick oats

1/2 cup flour

1/3 cup brown sugar

dash salt

1/3 Cup butter

bake 350 about 40 minutes