Blueberry Crisp

This blueberry crisp is such a pretty dessert.  I love the bright purple color of the berries.  I made individual servings, but you could easily make it all in a 9 x 11 pan.  This recipe also works well with huckleberries for those of you lucky enough to live by Huckleberry Hill.  

Crisp Topping

6 T sugar

6 T flour

1/4 C rolled oats

1/4 C packed light brown sugar

1/4 C chopped nuts

1 tsp lemon zest

1/4 tsp vanilla 

1/4 tsp salt

1/4 tsp cinnamon

4 T butter

Mix the above ingredients, except for the butter, in a bowl.  Then add butter and use fingers to work it into the flour mixture until crumbly.  Transfer the topping into the freezer to let chill for 30 minutes.

Blueberry Mixture

1/2 C sugar 

1/4 tsp salt

2 tsp lemon juice

1/2 tsp vanilla

4 C fresh or frozen blueberries or huckleberries

2 T cornstarch

Stir the above ingredients together in a large bowl.

Place 4 six-ounce ceramic ramekins on a parchment paper-line baking sheet.  Divide berry mixture between the ramekins.  Mound some of the topping over each ramekin.  Bake in a 350 degree oven until the berries are bubbly and the topping is browned; about 35 - 40 minutes.

Serve warm with whipped cream or ice cream.