Blueberry Crisp

[Golfgar4]

As promised, here is the recipe for the blueberry crisp that I made over the weekend. It's a basic recipe that provides a good result. I do think that the quantity of blueberries could be reduced from 6 cups to 5 or even 4. It seemed that there were just too many blueberries for the topping. Just my opinion.

Blueberry Crisp
Total Time: 1 hr 0 min.Prep20 min.Cook40 min.
Yield:4 to 6 servings
10" dutch oven
Ingredients
6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
Topping Mixture:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping

Directions

Preheat 10”dutch oven to 375 degrees F.
Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into the dutch oven. Top evenly with the crumb mixture. Bake for 40 minutes.
Serve with ice cream and whipped cream.