It’s my turn for the 23rd and I’m going with a recipe from Martha’s latest cookbook Martha’s American Food:

Blueberry Crisp

For the filling:

6 cups fresh blueberries (3 pints)

1/2 cup sugar

1 tbsp cornstarch

1 tsp lemon juice

1/4 tsp coarse salt

For the topping:

3/4 cup flour

1/2 cup old-fashioned rolled oats

1/2 cup chopped nuts (optional – I did not use this)

1/2 tsp baking powder

1/2 tsp coarse salt

6 tbsp unsalted butter, softened

1/3 cup sugar

Preheat oven to 375. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice and salt. Transfer to an 8 inch square baking dish.

Make the topping: In a medium bowl stir together four, oats, nuts, baking powder and salt. With an electric mixer on medium, cream butter and sugar until light and fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to form clumps.

Sprinkle topping evenly over filling. Bake until filling is bubbling in center and topping is golden brown, about 1 hour. Transfer to a wire rack and let cool 30 minutes before serving. Serves 8.