blueberry crisp

Celebrate peak berry season by baking up this easy blueberry crisp. Ingredients For the Filling 6 cups (3 pints) blueberries ½ cup sugar 1 tablespoon cornstarch 1 teaspoon fresh lemon juice ¼ teaspoon coarse salt For the Topping ¾ cup all-purpose flour ½ cup rolled oats (or chopped nuts, such as almonds) ½ teaspoon baking powder ½ teaspoon coarse salt 3 ounces (6 tablespoons) unsalted butter, softened ⅓ cup sugar Directions Preheat oven and make filling: Preheat oven to 375°F. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Place filling in baking dish: Transfer to an 8-inch square baking dish. Make topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar: Cream butter and sugar in a mixer until pale and fluffy. You can also use a hand-mixer or, if your butter is soft enough, the mixture can be stirred together by hand. Add dry ingredients and mix into clumps: Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps. Sprinkle topping over filling: Sprinkle topping evenly over filling. Bake, cool, and serve: Bake until bubbling in center and brown on top, about 1 hour. If topping is browning too quickly, tent baking dish with foil. Transfer to a wire rack, and let cool for 30 minutes before serving.