Blueberry Crisp

• 1.5 sticks (12 oz) butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar, packed
• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• 2 cups oats
• 1 tablespoon corn starch
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 6 cups fresh blueberries

Preheat oven to 375 F.
In a large bowl, cream butter and sugars. Mix in flour, baking powder and oats.
Dissolve cornstarch in lemon juice.
In a lightly greased casserole, mix blueberries with sugar and pour in the lemon juice and cornstarch.
Sprinkle crumbs on top.
Cover with foil. Bake at 375, covered for about 20 minutes. Uncover and continue baking until fruit is bubbling and crumbs are brown (about another 20 minutes).

Servings: 16
Calories: 233.5
Fat: 9.6 g
Saturated Fat: 5.6 g
Cholesterol: 22.8 mg
Sodium: 88.5 mg
Carbs: 35.9 g
Fiber: 3.3 g
Protein: 2.8 g