Prep time: 5 minutes
Bake time: 45 minutes or so
5 cups wild blueberries (I used fresh, but if you plan on using frozen, thaw them first)
¼ cup sugar
1 tsp grated fresh lemon zest (or ½ tsp dried)
1 cup (2-3 apples, depending on their size), peeled and diced (I didn’t read and grated them – very tasty, so do whichever you prefer)
½ cup light brown sugar
2 tsp cinnamon
1 tsp nutmeg (less if you’re grating your own – it’s more intense)
½ cup white flour
½ cup chopped pecans
½ cup rolled oats
3 tbsp butter
1. Preheat oven to 325°F/165°C
2. Filling: Combine all the filling ingredients in a medium bowl and mix well but don’t crush the blueberries. Place them in a buttered 8”x8” square baking dish.
3. Crisp: Combine all the crisp ingredients in a medium sized bowl. Rub the butter in with your fingers until the mixture looks like coarse crumbs. Spread over the filling and bake for 45 minutes or until the crust is brown and the berries are bubbling away.