Blueberry Crisp with Oats

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subheading: Blueberry Filling:

1 Tablespoon unsalted butter, for greasing pan

5 cups (30 oz) fresh blueberries, (see notes for frozen)

¼ cup (50 g) granulated sugar

2 Tablespoons all purpose flour

2 teaspoons fresh lemon juice

1 teaspoon fresh lemon zest

subheading: Crisp Topping:

1 cup (80 g) old fashioned rolled oats

½ cup (67 g) all purpose flour

½ cup (100 g) light brown sugar

¼ cup (50 g) granulated sugar

¼ teaspoon ground cinnamon

Pinch of salt

½ cup (113 g) unsalted butter, cold and cut into cubes

Vanilla ice cream for serving

Directions at ifyougiveablondeakitchen.com

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