Blueberry Crisp

This blueberry crisp is based on a recipe from Cooking Light from back in 2000. One of my changes was to make it less light. Shame on me. Oh well. The original recipe was good, but I wanted more lemon flavor, more cinnamon, and more crisp. With a scoop of vanilla ice cream, this is a wonderful summer dessert.

3 pints blueberries

2 tablespoons brown sugar

3 tablespoons flour

1 teaspoon cinnamon

1 tablespoon lemon juice

zest from one large lemon

1 1/3 cups flour

1 cup brown sugar

1 cup old-fashioned oats

2 teaspoons cinnamon

9 tablespoons unsalted butter, cut into small pieces

Preheat oven to 375. Combine first 6 ingredients in a medium bowl. Spoon into a 9-inch square baking dish. Combine flour, brown sugar, oats, and cinnamon in a bowl. Cut butter in with a pastry blender, 2 knives, or even with your hands (my preferred method, though it is messy) until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake for about 30 minutes or until bubbly. Makes about 8 servings.