Blueberry Crisp

I was so excited to go blueberry picking the other day! Summer has finally arrived in our little corner of the world and I went a little crazy with the blueberries. Fortunately, however, I have this little number which is a variation of a crisp that I used to make with my grandmother. It is veganized and absolutely delicious!

Blueberry Crisp Filling 6 cups fresh blueberries 1/4 cup light brown sugar 1/2 cup cane sugar 2 Tablespoons flour 1 Tablespoon corn starch Juice of 1 lime Topping 1/2 cup light brown sugar 1 cup flour 3/4 cup old-fashioned oats 1/2 cup coconut oil (I prefer extra-virgin for this because it retains the coconut flavor), plus more for pan 1. Preheat oven to 350 degrees. Lightly coat a 9 x 13 pan with coconut oil. 2. In a large bowl, combine all of the filling ingredients, tossing to coat the blueberries thoroughly. Pour into the baking dish. 3. In a small bowl, toss the first three topping ingredients together. With your fingers, mix the coconut oil into the oat mixture until coarse crumbs develop. Spread evenly over the blueberry mixture. 4. Bake for 30 minutes, or until the crumb topping is golden. Allow to cool before serving.