Ingredients:

  • 6 cups (870g) fresh blueberries, rinsed and dried
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) ground cinnamon
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, toss the fresh blueberries with granulated sugar, cornstarch, lemon juice, vanilla, and cinnamon.
  3. Stir gently until the berries are evenly coated and the cornstarch has dissolved into the juices.
  4. Pour the mixture into a 9x9 inch baking dish, spreading them evenly.
  5. In a medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
  6. Add the cold, cubed butter to the dry ingredients.
  7. Use a pastry cutter or fingertips to work the butter into the mixture until it resembles coarse crumbs with some pea-sized chunks remaining.
  8. Scatter the topping evenly over the blueberries, pressing down very lightly.
  9. Place the dish on the center rack of the oven and bake for 45–50 minutes until the filling bubbles vigorously and the topping is deep mahogany gold.
  10. Remove from the oven and let the crisp rest for at least 15 minutes to allow the fruit to set.