Blueberry Balsamic Crisp

• 2 cups Blueberries
• 3 Tablespoons Sugar
• 1/2 Tablespoons Flour
• 1/8 Tablespoons Salt
• 1/2 cups Plus 1 Tablespoon Balsamic Vinegar (I Used Blueberry Flavored Balsamic But Original Is Fine Too), Divided Use
• 2/3 cups Rolled Oats
• 1/4 cups Flour
• 1/2 teaspoons Cinnamon
• 1/2 sticks Softened Butter
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Coarse Sugar For Crunch
• Vanilla Ice Cream, Optional, For Serving

1. Preheat oven to 375 degrees F.
2. In a bowl, mix blueberries with sugar, 1/2 tablespoon of flour and salt. Spray a baking dish with non-stick spray and add blueberries mixture. I used a 4 1/2 x 6 1/2 baking dish because I wanted a thick blueberry layer, but an 8x8 would work fine too. Once the blueberries are added, toss them with 1 tablespoon of balsamic vinegar. The blueberry flavored balsamic works the best but original should be fine too.
3. In a bowl, combine oats, brown sugar, flour and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. Layer this crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.
4. While crisp is baking, add the remaining vinegar to a small saucepan and heat over low heat until it reduces by half - about 5-6 minutes. Set aside to cool, the mixture should thicken during this time.
5. When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.

blueberries, sugar, flour, salt, balsamic vinegar, rolled oats, ubc, cinnamon, butter, vanilla, sugar, vanilla ice cream

Taken from tastykitchen.com/recipes/desserts/blueberry-balsamic-crisp/ (may not work)