Blueberry Crisp

Serves 4

Ingredients:
Filling

• 4 cups fresh or frozen blueberries
• ⅓ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 1 ½ teaspoons fresh lemon juice
• ¼ teaspoon coarse salt

Topping

• 1 cup rolled oats
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, cubed
• ⅔ cup brown sugar

Instructions:

1. Combine blueberries, granulated sugar, cornstarch, lemon juice, and ½ teaspoons salt. Stir to combine. Divide into four 1-cup ramikins.

2. For the topping, combine oats, ¼ teaspoon salt, cubed butter, and brown sugar in bowl of a food processor. Pulse a few times until large clumps form. Set aside.

3. Arrange ramekins on a cooking sheet. Top each with ¼ of the oat topping.

4. Preheat oven to 375 degrees. Bake for 20-25 minutes or until oat topping is golden brown and blueberries are bubbling. Allow to cool 20 minutes. Serve immediately topped with vanilla ice cream.