Despite temperatures in the nineties, I continued my trend of incredibly easy desserts this afternoon by making a blueberry crisp. It’s cheap, it’s fast, and you can usually make it without having to run out for special ingredients as it follows a simple formula of fresh fruit + sugar + oats, flour, and butter topping. If you’re really lucky, blueberries will be very ripe and on sale at the local market (a whopping 3 pints for $5 was what I found today). You can also get away with eating it for breakfast, however adding a scoop of ice cream in the morning may go too far. A dollop of whipped cream might be the perfect compromise. Full recipe after the jump.

Blueberry Crisp
Fruit Layer:
-4 cups blueberries, washed and dried
-Juice of 1 lemon
-1/3 cup white sugar

Topping Layer:
-1 cup rolled oats
-1/3 cup flour
-1/4 cup brown sugar
-1/4 cup white sugar
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. ground ginger
-5 tbs. butter, chopped into small cubes

1) Pre-heat the oven to 375º. Lightly grease the bottom of  9″ x 9″ baking dish with unsalted butter and set aside.

2) Toss together blueberries and lemon juice in a large bowl. Add the sugar and toss until the berries are fully coated. Pour them into the baking dish, creating an even layer.

3) Rinse and dry the bowl. Add all of the dry ingredients and stir together, then cut in the butter using two knives or your hands. Pour the crumble mixture over the berries.

4) Bake for 35 minutes, cool, and serve with vanilla ice cream or whipped cream.