1/4 cup granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 cup quick cooking oats
3/4 cup all purpose flour
1/2 cup light brown sugar packed
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup cold butter plus 2 Tbsp cubed
1/2 cup chopped pecans walnuts or almonds
Preheat the oven to 375°F. Spray a round or oblong 2-quart baking dish with cooking spray. Set aside. In a medium size mixing bowl, toss the blueberries with the sugar, cornstarch and lemon juice. Pour evenly into the bottom of the baking dish. In a separate bowl mix together the oats, flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Using a pastry blender or 2 forks cut the butter into the dry ingredients until it resembles coarse crumbs. Mix in the nuts until evenly distributed. Sprinkle the topping over the blueberries. Bake for 40-45 minutes or until golden and the edges are bubbly. Check at 30 minutes and cover loosely with a piece of foil to prevent over browning, if needed. Serve warm with vanilla ice cream or at room temperature with fresh whipped cream.