Blueberry Crisp

We pick our own blueberries in July and freeze some for pies, pancakes and muffins during the winter months.

• ½ c brown sugar, lightly packed
• ½ c flour
• 1 t cinnamon
• 1 t ginger
• ¾  c oatmeal
• 1 stick butter, room temperature 

Grease baking pan with butter and set aside.

Preheat oven to 375 degrees.

In large bowl, mix ½ c sugar, ½ c flour, cinnamon, ginger and oatmeal.  Cut butter into small piece and work into mixture with a pastry blender until pea-sized crumbs form. Set aside.

• 2 ½ c blueberries
• ¼ c brown sugar, lightly packed
• 2 T flour

In medium bowl, place blueberries, ¼ c sugar and 2 tablespoons flour and mix to coat blueberries. Place blueberry mixture in prepared baking pan and sprinkle oatmeal mixture over blueberry mixture.

Bake for 45 minutes or until sides are bubbling and top is golden brown.  Rest for ten minutes and serve with a scoop of vanilla ice cream on top.