Blueberry Crisp

Instructions

1. Prepare the oven and baking dish
   Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or a 9-inch pie plate with butter or cooking spray.
2. Prepare the blueberry filling
   In a large bowl, gently toss the blueberries with granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Transfer the mixture to the prepared baking dish, spreading it out evenly.
3. Make the crisp topping
   In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
4. Assemble and bake
   Sprinkle the crisp topping evenly over the blueberry filling, covering it completely. Place the baking dish on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
5. Cool and serve
   Remove from the oven and let cool for at least 15 minutes before serving. The crisp can be served warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.