- Preheat oven to 375 degrees F. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries and lemon juice; toss gently to combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish; set aside.
- For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture.
- Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream, if desired.
Nutrition Facts (Blueberry Crisp)
- Per serving:
- 371 kcal cal.,
- 13 g fat
- (8 g sat. fat,
- 33 mg chol.,
- 142 mg sodium,
- 63 g carb.,
- 4 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet