When the blueberries hit the grocery store I buy them almost everyday, because I am at the grocery store almost everyday. Lucky for me my neighborhood grocery store is small and close and has all the necessary staples. I honestly do not know how much I spend at the grocery store every week, but I am sure it is enough to sustain a small country.  

We love fruit at our house so when pears come out in the fall and blueberries come out in the summer I stock up.  I make blueberry smoothies, blueberry pancakes, blueberry muffins and blueberry crisps.  I prefer crisps over cobblers because I like the crunch the crisp has.  And a bowl of blueberry crisp with a big ole scoop of Blue Bell Vanilla ice cream is just about as close to heaven as you can get.  
Oh and did I mention it is EASY and will take you about 10 minutes of hand on time.


Blueberry Crisp

Serves 6-8

4 cups fresh blueberries (you can use frozen)
1 Tablespoon fresh lemon juice
1 Tablespoon white sugar
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
5 Tablespoons butter, at room temperature
3/4 cup rolled oats (not instant)
1/2 teaspoon vanilla paste (you can use vanilla extract)
1/2 cup slivered or sliced almonds

Preheat oven to 375°

Rinse and drain blueberries and dump into prepared baking dish.  Sprinkle white sugar and lemon juice over berries.  

In a large bowl, using your hands or a pastry cutter, combine brown sugar, flour, cinnamon, butter, oats, vanilla and almonds.

Sprinkle oat mixture over blueberries. 

Bake for 30 minutes or until bubbly. 

Serve with vanilla ice cream or whipped cream.