One of Tory's favorites. I use an all-purpose gluten-free flour in place of wheat flour when she's around to devour it.Filling
1 quart wild blueberries
2 medium apples, peeled and diced (optional)
1/4 cup sugar
1 tablespoon lemon juice
Topping
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 cup flour
3/4 cup oatmeal (dry)
1/4 cup butter
1/2 cup chopped pecans
In a small bowl, combine the wild blueberries, sugar, lemon juice, and apples. Mix well and place in a lightly oiled 8 x 8 x 2-inch pan. In a medium bowl combine brown sugar, cinnamon, nutmeg, flour, and oats. Rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the wild blueberry mixture. Bake at 325 degrees for 45 minutes or until the crisp is brown. Best served warm topped with whipped cream, frozen vanilla yogurt, or ice cream.
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