As I’m sure you have all noticed, the fresh, ripe fruit of summer is at its peak. Berries, peaches and nectarines and ripening and here in California, we are getting some truly GREAT produce.  And while these sweet treats are great fresh and untampered with, they also make the perfect baking ingredient. Now is the time for cobblers and crisps, and I have been making my fair share of them. The following recipe is something I have recently tried out and have found to be light enough to be a summer dessert and sweet enough to satisfy a sweet tooth. Enjoy!

• FOR THE FILLING
• 6 cups (3 pints) blueberries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon coarse salt
• FOR THE TOPPING
• 3/4 cup all-purpose flour
• 1/2 cup rolled oats (or chopped nuts, such as almonds)
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) unsalted butter, softened
• 1/3 cup sugar

1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.