'Tis the season in which you can purchase vats of delicious fresh blueberries for next to nothing, so when Mister Man was cooking up some short ribs for guests on a cool August evening, I thought I'd turn my attention to the beauty of blueberries. 
And what better way to bake a pile of blueberries than in a delicious deep dish crisp?
I think I may have detected some eye rolling in ecstasy action when I served it.
For the filling:
5 cups blueberries
1 Tbsp maple syrup
1/4 cup sugar
1/4 cup all-purpose flour
1/4 tsp cinnamon
For the crisp:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/4 tsp salt
1 stick cold butter, cut into small bits
Preheat oven to 350. Butter an 8 inch Pyrex dish.
Pour the maple syrup over the blueberries and gently stir. Combine the sugar flour and cinnamon and gently stir into the blueberry/maple mix. Pour the blueberry mixture into the pyrex dish.
Combine the oats, flour, both sugars and salt in a bowl. Stir well. Using a pastry cutter or two knives, slowly work in the butter until the mixture resembles a coarse meal. Spread over the blueberries.
Place the dish on a cookie sheet in case of bubbling over action and bake in the center of the oven until the fruit is bubbling and the crispy top is golden brown, which should be about 45-50 minutes. Remove and cool the dish on a rack.
Serve with ice cream or whipped cream. Yum. That is the only word you will need in your vocabulary as you serve and eat this.....
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