Easy Blueberry Crisp

Steps

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1. 1
   Preheat the oven to 375°F.
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2. 2
   In a large bowl, combine granulated sugar and cornstarch, stirring together with a whisk.
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3. 3
   Add fresh blueberries to the sugar and cornstarch mixture, stirring so all berries are evenly coated.
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4. 4
   Squeeze in lemon juice (about 1 tbsp) and stir to combine.
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5. 5
   Lightly grease an 8×8 inch baking dish with a touch of butter. Pour the blueberry mixture into the dish, using a spatula to scrape in all the cornstarch from the bowl.
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6. 6
   Chop the almonds.
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7. 7
   In a large bowl, combine all-purpose flour, light brown sugar, rolled oats, and ground cinnamon.
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8. 8
   Add the chopped almonds to the dry mixture.
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9. 9
   Add a pinch of salt (optional), then pour in melted butter and mix with a spoon until all ingredients are moistened by the butter.
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10. 10
    Using your fingers, crumble the mixture into small clumps, ensuring no large lumps remain and the crumbles are evenly distributed.
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11. 11
    Evenly distribute the crisp topping over the blueberries, ensuring good coverage.
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12. 12
    Place in the preheated oven and bake at 375°F for about 50 minutes. If desired, cover with foil halfway through to prevent excess browning. The crisp is done when bubbly and fragrant.
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13. 13
    Allow the crisp to cool slightly before serving, topped with a generous scoop of ice cream.
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