Step 1

Preheat oven to 350°F. Coat a 9×13 (3- quart) baking dish with non stick spray, set aside.

Step 2

In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Step 3

Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries.

Step 4

Spread the blueberries in the prepared pan and top evenly with the crisp mixture.

Step 5

Bake for 45 – 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.