Blueberry Crisp

For the blueberry filling:
4 cups fresh blueberries
1/4 cup granulated sugar
1 tbsp cornstarch
2 tsp lemon juice

For the oat topping:
4 tbsp unsalted butter
1/4 cup brown sugar (packed)
1/2 cup all-purpose flour
1/2 cup rolled (old-fashioned) oats
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup sliced almonds

1. Preheat oven to 350. Place the blueberries in an ungreased 8×8 or 2 qt baking dish.

2. Sprinkle sugar, cornstarch, and lemon juice over the blueberries in the dish. Gently toss it all together until evenly combined.

3.In a large microwave-safe bowl, melt the butter.

4. Stir brown sugar, flour, oats, cinnamon, and salt into melted butter until thoroughly combined. Stir in the sliced almonds last.

5. Scatter the oat topping evenly over the blueberries. Bake for 35-40 minutes, or until the topping is golden brown and you can see the blueberries bubbling up the sides.

6. Let cool for a few minutes before serving warm with vanilla ice cream.

Serves 9.

Notes:
Store any leftovers in the refrigerator for a few days, and reheat individual servings in the microwave. Can also be served with vanilla or lemon yogurt in place of the ice cream.

Adapted from katiebird bakes