Blueberry Crisp

Earlier this summer a friend and I visited Maine and discovered its love affair with the wild blueberry. In fact, at Acadia National Park, they jokingly refer to blueberries as the caviar of Maine. Feeling inspired by our trip, I made a number of blueberry desserts, and while I used flash frozen blueberries, the results are just as tasty. This particular dessert pairs well with either some ice cream or whipped cream, or both.

Blueberry Crisp
Adapted from "The Maine Wild Blueberry Cookbook"
9 servings

Ingredients:
2 cups rolled oats
1 cup brown sugar
1 cup, plus 1 tbsp all-purpose flour
1 cup (2 sticks) unsalted butter, melted
2 cups blueberries, fresh or frozen
1/2 cup granulated sugar
2 tbsp lemon juice
dash salt
1 cup water

1. Preheat oven to 350F degrees.

2. Mix together the rolled oats, 1 cup flour, and brown sugar.

3. Add the melted butter and mix well.

4. Set aside 1/2 cup of the crust mixture. Use the rest to line the bottom of an 8 inch square baking pan.

5. In a medium pot, combine the blueberries, 1 tbsp flour, granulated sugar, lemon juice, salt, and water. Simmer for about 10-15 minutes until the sauce begins to thicken. How long it takes to thicken will depend on if the berries are fresh (less time) or frozen (more time).

6. Once thickened, remove from heat and pour over the oatmeal crust.

7. Sprinkle the reserved crust mix over the blueberries and bake for 45 minutes.

8. Enjoy!

Nutritional Info per Serving:
Calories 433; Total Fat 22g; Cholesterol 54mg; Sodium 3mg; Total Carbs 58g; Protein 4g