Pre-heat oven to 375 degrees F.

Wash berries in a colander and pat dry.

Arrange blueberries in an ungreased 8”x 8”x 2” square pan. (I have also used a 10” copper round pan, a glass square dish, and square aluminum pans - so whatever suits your fancy.)

Sprinkle berries with lemon juice. Mix together the brown sugar, flour, oats, butter, cinnamon, and salt.

Bake 30 min. until topping is medium brown. Berries will look a little runny.

Serve immediately, or cool and cover in the fridge. I prefer adding a little French vanilla ice cream.

I love the caramelized sugar on the crisp. Combined with the fresh blueberries, it is wonderful. You could also combine raspberries with the blueberries for mixed berry crisp - a delicious variation to this recipe. Enjoy! Stay safe.