Preheat oven to 375 degrees F.
In large bowl, stir granulated sugar and cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberries into shallow 2 1/2-quart baking dish and spread evenly.
In same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips or two knives, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.
Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbling at edge. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.
Source: This is another CooksOnline recipe, but has been in my own recipe box for about 40 years. When I couldn't get fresh blueberries, I'd use the canned Maine wild blueberries which are more like the old Florida wild huckleberries known for their rich and delicious flavor.
By Julia from Boca Raton, FL
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