A little bit of flour helps this mostly-oats crisp topping hold together while baking. The baking oats, which smell like cookies in the oven, and the rich summer perfume of blueberries make a perfectly alluring combination.
For the filling:
- 4 1/2 cups fresh or frozen blueberries
- 1/3 cup white sugar
- 1/4 cup flour
- 2 tablespoons lemon juice
For the topping:
- 1/3 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar, packed
- 1/3 cup flour
- 3/4 cup quick oats
- 1/2 cup chopped pecans
- Cinnamon to taste
Make the filling: Combine blueberries, sugar, flour, and lemon juice in a bowl. Toss to mix.
Make the topping: In a bowl, combine the softened butter, white and brown sugars, flour, oats, pecans, and cinnamon. Work together with hands or two knives to make a crumbly topping.
Make the crisp: Preheat the oven to 375 degrees F. Butter a 9 x 9-inch baking dish.
Pour blueberry mixture into the prepared baking dish and distribute topping over the blueberry mixture. Bake at 375 degrees F for 35 minutes. Let stand a few minutes and serve with vanilla ice cream.