Rhapsody in Blueberry

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⅓ c granulated sugar mix mix put in a greased 9″ by 13″ pan bake 30 minutes at 375°F cool 10 minutes
2 T cornstarch
2 T freshly squeezed lemon juice
2 t grated lemon zest
6 c fresh blueberries  
1 c quick-cooking rolled oats (not instant) mix mix
½ c all-purpose flour
⅓ c lightly packed brown sugar
½ t ground cinnamon
¼ c butter, melted  
2 T apple or orange juice
  1. Sitr together white sugar, cornstarch, lemon juice and zest.
  2. Stir sugar mixture and blueberries together.
  3. Combine oats, flour, brown sugar, and cinnamon.
  4. Add melted butter to oat mixture, and stir until it resembles coarse crumbs.
  5. Put blueberries in a greased 9″ by 13″ baking dish. Top with crumb mixture.
  6. Bake a 375°F for 30 minutes, until blueberries are bubbling and topping is golden brown.
  7. Cool for 10 minutes before serving.

Shamelessly stolen from Eat, Shrink & Be Merry