Blueberry Crisp for 2

1/4 tsp freshly grated orange rind 1 mL
1 tbsp fresh orange juice 15 mL
2 tsp sugar 10 mL
1/2 tsp cornstarch 2 mL
1-3/4 cups blueberries 400 mL
1/4 cup firmly packed light brown sugar 60 mL
3 tbsp all-purpose flour 45 mL
2 tbsp old-fashioned rolled oats 30 mL
1/2 tsp cinnamon 2 mL
1/8 tsp salt 0.5 mL
2 tbsp cold unsalted butter, cut into bits 30 mL
sour cream as an accompaniment if desired

In a small bowl, combine well the rind, the juice, the sugar, and the cornstarch and add the blueberries. Toss the blueberries to coat them with the orange mixture and transfer the mixture to a 2-1/2-cup/500-mL gratin dish.

In another small bowl combine the brown sugar, the flour, the oats, the cinnamon, the salt, and the butter. Blend the mixture until it resembles meal, and sprinkle it evenly over the blueberry mixture.

Bake in a preheated 350°F/180°C oven for 10 minutes. Increase the heat to 400°F/200°C, and bake the crisp for 10 minutes more.

Let the blueberry crisp cool slightly and serve it with the sour cream if desired.