Blueberry Apple Crisp
4 cups of fresh or frozen wild blueberries
4 cups peeled and chopped apples
2 Tablespoons cornstarch
½ cup brown sugar
1 Tablespoon lemon juice
1 ½ cup quick cooking rolled oats
1/3 cup brown sugar
1/3 cup flour
1/4 cup pecan pieces (optional)
1/3 cup butter, melted
1/2 t cinnamon
Preheat the oven to 350 degrees.
Toss the fruit together with the brown sugar, cornstarch and lemon juice. Place in a 9 inch square baking pan.
For the topping, mix the dry ingredients together and add melted butter until just moistened. Sprinkle on top of the fruit mixture. Bake for 1 hour or until the fruit filling has bubbled up and crisp is golden brown. Serve warm with whipped cream or vanilla ice cream.