Blueberry Crisp

I decided to include this recipe on the blog, even though it's identical to the previously posted Apple Crisp recipe, this is likely the only way I will remember that it's equally delicious with blueberries instead!  Such a simple recipe, I promise you can't mess it up!  Originally by Betty Crocker.

Blueberry Crisp

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings 

2 pints fresh (rinsed and drained) or 4 c. frozen (thawed and drained) blueberries
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
Cream or ice cream, if desired

Heat oven to 375ºF.
Grease bottom and sides of 8-inch square pan with shortening.
Spread blueberries in pan.
In medium bowl, stir remaining ingredients (except cream/ice cream) until well mixed; sprinkle over blueberries.
Bake about 30 minutes or until topping is golden brown and blueberries are tender when pierced with a fork.
Serve warm with cream/ice cream.