Apple and Blueberry Crisp | RICARDO

Ingredients

• 1 1/4 cups (310 ml) quick-cooking rolled oats
• 1/4 cup (60 ml) brown sugar
• 1/4 cup (60 ml) unbleached all-purpose flour
• 6 tablespoons (90 ml) unsalted butter, melted
• 1/2 cup (125 ml) brown sugar
• 4 teaspoons (20 ml) cornstarch
• 4 cups (1 litre) fresh or frozen blueberries (not thawed)
• 2 cups (500 ml) peeled and grated Cortland apples (2 large apples)
• 2 tablespoons (30 ml) butter, melted
• 1 tablespoon (15 ml) lemon juice