Blueberry season is my favorite season. After my weekly trip to the Fulton Street Farmers Market I couldn't resist some local blueberries for this Blueberry Crisp. The sweet berries and crunchy topping is the ultimate combination and the perfect summer dessert.
1 quart fresh blueberries (about 4 cups)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup regular oats
1 cup light brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter
1/4 cup pecans
Preheat oven to 350 degrees F and lightly grease an 11x7-inch baking dish. Spread the blueberries in the bottom of the prepared baking dish.
In a small saucepan combine the sugar, cornstarch, water and lemon juice over medium heat. Cook and stir until mixture becomes thick and clear and then add the vanilla. Pour the mixture over the blueberries and gently stir.
In a medium bowl combine the flour, oats, light brown sugar, pecans and cinnamon. Add the melted butter and mix until crumbly. Sprinkle the mixture over the top of the blueberries.
Bake for 30-35 minutes until the blueberry mixture bubbles and the topping is slightly brown. Serve warm with vanilla ice cream.