This would make a great July 4th dessert with a big scoop of Blue Bell Vanilla ice cream and a few raspsberries sprinkled around. Don't forget the little paper flad. I love any kind of crisp. But to be honest I've been on a mission to make everything blueberry I can think of. I feel sure it has nothing to do with the fact that Edie gave me several quarts of blueberries that Carrie, her friend, had given her. There is nothing like free food. You will love this! Use the topping on almost any fresh fruit you have.
To be honest this is not the recipe I really wanted to give you. I made the most amazing blueberry cake yesterday in the world. Joyce at October Farm sent it. It is her recipe to give, not mine. I'll let you know when she post. You need to save 3 cups of blueberries. Just sayin'.
4 cups fresh blueberries
Grease the bottom and sides of an 8x8-inch baking pan with nonstick cooking spray or butter. Rinse the blueberries and drain. Place in the prepared pan. Mix the brown sugar, flour, oats, cinnamon and nutmeg in a bowl. Cut in the butter until crumbly. Sprinkle over the blueberries. Bake at 375 degrees F. for 30 minutes or until the top is golden brown. Serve warm alone, or topped with homemade ice cream.