Blueberry-Oatmeal Crisp

• Unsalted butter, for the baking dish
• 6 cups blueberries
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• Pinch of kosher salt
• 3/4 cup packed light brown sugar
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup almonds or hazelnuts, chopped
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces

1. Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
2. Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl.
3. Transfer to the prepared baking dish.
4. Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl.
5. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form.
6. Scatter the topping over the blueberry mixture.
7. Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes.
8. Let cool slightly before serving.
9. Photograph by Kang Kim

butter, blueberries, granulated sugar, allpurpose, lemon juice, kosher salt, brown sugar, flour, oldfashioned, almonds, lemon zest, ground cinnamon, kosher salt, cold unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/blueberry-oatmeal-crisp.html (may not work)