Blueberry Crisp

This crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra tsp. of cornstarch.

Filling:
6 cups (3 pts) blueberries
½ cup sugar
1 Tbsp. cornstarch
1 tsp. lemon juice, freshly squeezed
¼ tsp. coarse sea salt

Topping:
¾ cup all-purpose flour, unbleached
½ cup rolled oats or chopped nuts, such as almonds
½ tsp. baking powder
½ tsp. coarse sea salt
3 oz (6 Tbsp.) unsalted butter, softened
1/3 cup sugar

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8" square baking dish.

Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Makes 8 servings.

Cook's Note: Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.