4 cups (1 litre) fresh or frozen blueberries (not thawed)
2 cups (500 ml) peeled and grated Cortland apples (2 large apples)
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) lemon juice
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside.
In a 20-cm (8-inch) square baking dish with a 2 litres (8 cups) capacity, combine the brown sugar and cornstarch. Add the fruits, butter and lemon juice and toss to combine. Top with the crisp mixture and bake for 55 minutes to 1 hour or until the crisp is golden brown. Serve warm or cold.