Blueberry Crisp with Fresh or Frozen Berries

Preheat oven to 375°F. Wash your fresh or frozen mixed berries (no need to thaw frozen). Blueberries, blackberries, cut-up strawberries, raspberries, or any mixture should be fine.

Taste your fruit first. You will need to adjust the sugar if it is very sweet or tart. Combine ¼ cup white sugar (depending on sweetness), 2 teaspoons cornstarch, and ⅛ teaspoon kosher salt.If using frozen berries, increase the cornstarch by 50%.

Toss berries gently with the sugar mixture.

Divide the berries into two bowls 10 to 12 oz size. Or use a single 6-inch round baking dish.

Combine ½ cup all-purpose flour, ⅓ cup rolled oats (not quick), ¼ cup brown sugar, and ¼ teaspoon cinnamon.

Chop 4 tablespoons of firm butter into small pieces and "cut" into the topping mix until the crumble is formed.

Divide the topping over the bowl(s). Place on a baking tray to catch any boilover.

Bake until the top is golden brown and bubbling around the edges. It takes about 25 to 30 minutes. Frozen berries may take a few minutes more. Cool on a rack for about 10 minutes and serve.