BLUEBERRY CRISP

• 6 c. blueberries, rinsed and lightly dried
• 1 tbsp cornstarch
• 1/4 c. sugar
• zest of 1/2 lemon
• juice of 1/2 lemon
• pinch of salt

TOPPING MIXTURE:

• 1/2 c. flour
• 1/2 c. quick cooking oats
• 1/4 c. packed light brown sugar
• 1/4 c. sugar
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• zest of 1/2 lemon
• 1/2 stick room temp. butter, cubed

Preheat oven to 375*.

Toss blueberries, cornstarch, sugar, lemon zest, lemon juice and salt together in a bowl. Pour into greased 8x8 inch baking dish.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and lemon zest in a bowl. Add butter and use fingers to pinch until crumbly. Top blueberries evenly with the crumb mixture and bake 40 minutes.

Serve warm with ice cream.

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