Blueberry Crisp

Yummy! Brian loves blueberries. When we were in the hospital with Sara, Brian's favorite food from the hospital cafeteria was a delicious blueberry crisp. So, when we went to the Farmer's Market this weekend and saw fresh blueberries, we had to get some and make a crisp.

I googled Blueberry Crisp and a number of recipes came up. I decided on this one from the Food Network. It was easy and I had all the ingredients on hand. The only changes I made was to 1/2 the recipe. I served warm from the oven with French Vanilla ice cream. Yumm!

Ingredients
•6 cups blueberries, rinsed and lightly dried
•1 tablespoon cornstarch
•1/4 cup sugar
•Pinch salt

Topping Mixture:
•1/2 cup all-purpose flour
•1/2 cup quick-cooking oats
•1/4 cup packed light brown sugar
•1/4 cup sugar
•1/4 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•3/4 cup chopped pecans
•1/2 stick room temperature unsalted butter, cubed

•Whipped cream, for topping
•Ice cream, for topping

Directions
Preheat oven to 375 degrees F.
Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.


Source: adapted from Food Network