½ cup (1 stick) cold unsalted butter, cubed in ½-inch squares
1½ cups rolled oats
½ teaspoon cinnamon
¼ teaspoon salt
Vanilla ice cream
Instructions
Preheat the oven to 400 degrees F.
Spray a 9x13-inch baking dish with non-stick spray.
In a large bowl, mix the sugar and flour.
Add the blueberries and lemon juice and gently toss with the sugar. Transfer the blueberries to the prepared baking dish.
In a food processor, add the flour, brown sugar, and butter and pulse the ingredients until it resembles coarse meal. If you don’t have a food processor, work the mixture with your fingers by rubbing the ingredients between your thumb, fingers.
Place the mixture in a large sealable plastic bag. Add the oats, cinnamon, and salt.
Mix all the ingredients by sealing the bag and shaking it for a few seconds.
Evenly sprinkle the mixture over the berries.
Bake for 45 minutes or until the topping is slightly brown. Serve the crisp hot or cold with a scoop of vanilla ice cream.
Recipe by Savory Sweet Life at https://savorysweetlife.com/blueberry-crisp/