Blueberry Crisp

We are being packed and moved this week, so I've been working hard to use everything in the fridge and freezer so as not to waste food. About a week before the move, I discovered a giant, Costco-sized, unopened bag of frozen blueberries. I don't know how I missed it in the freezer, but a week to get through them would be a challenge. Penny loves to snack on frozen blueberries, especially when teeth are coming through (i.e. now), but if I let her eat this many, it wouldn't be pretty. So I had the idea to make a blueberry crisp. I usually make peach crisp because we buy peaches 25 pounds at a time in the summer from a local farm. But I thought I'd give blueberry crisp a shot. I don't know if it was the fancy grass-fed butter I used or if blueberry crisp is just that good, but it is unbelievably delicious and so easy. I really liked the sweetness of the blueberries for a nice change from the peaches which are more tart. Crisp has got to have one of the highest yumminess to difficulty ratios ever (i.e. super yummy and super easy/fast). I doubled the recipe and used a 13x9 pan. I was almost able to use the whole bag of blueberries, and I am very confident that the crisp will be gone before we move. Here's my recipe for a 8x8 or 9x9.:

Ingredients
Blueberries (or whatever fruit you want)–enough to spread in your baking dish and fill it at least halfway.
1/2 c. flour (I used whole wheat. Buckwheat is also awesome for gluten-free)
1/2 c. oats
1/2 c. brown sugar
1/3 c. butter (softened)
2 tsp. cinnamon

Preheat oven to 350.
Spread the fruit evenly in the bottom of your baking dish
Combine remaining ingredients in a mixing bowl.
Spread mixture over the fruit.
Bake for 30 mins.
Try not to eat the whole thing at once. Or, go ahead. It's not very high in sugar.