summer blueberry crisp

3 pints fresh blueberries
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon cane sugar
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
¼ cup light brown sugar
¼ cup finely chopped pecans
6 tablespoons unsalted butter, melted

STEP 1
Preheat the oven to 375. Mix the blueberries, lemon juice, cornstarch, and sugar in a mixing bowl; set aside. In a separate bowl, mix the rest of the ingredients, adding the melted butter last.

STEP 2
Pour the blueberry-lemon mixture into an 8x8 baking dish. Scatter the flour mixture on top. Bake for 50-60 minutes or until lightly golden and crispy. Let cool 20 minutes before serving or serve at room temperature.