It is finally blueberry picking time and the following is my recipe for blueberry crisp.  I’ve had this recipe for years – and it is for two servings.  I jump at recipes that are just for two.  It can easily be doubled for dessert for a special dinner.  Super easy.

The fruit mixture:

1 cup fresh or frozen blueberries, 4 teaspoons sugar, 2 teaspoons lemon juice, 1 1 /2 teaspoons cornstarch.    In a small bowl, combine these ingredients and transfer to two 10 oz. ramekins or custard cups coated with cooking spray.

The topping:

2 tablespoons each of the following – all purpose flour, quick-cooking oats, brown sugar, butter, and chopped pecans.  And a dash of cinnamon.  In a small bowl, combine the flour, oats, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Stir in the pecans.  Sprinkle over the fruit miture.

Bake at 375 degrees for 15-20 minutes, or until topping is golden brown and fruit is tender.  Serve warm with whipped topped.