Wild Blueberry Crisp

Description
Serves 6.

Filling

 * 5 cups (750g) wild blueberries
 * ¼ cup (50g) sugar
 * ½ teaspoon grated lemon rind
 * 1 cup (2 medium) diced peeled apples

Crisp

 * ½ cup (80g) light brown sugar
 * 2 teaspoons cinnamon
 * 1 teaspoon nutmeg
 * ½ cup (60g) white flour
 * ½ cup (50g) chopped pecans (optional)
 * ½ cup (40g) rolled oats
 * 3 tablespoons (40g) butter or soft margarine (not diet)
 * ⅛ teaspoon salt (optional)

Directions

 * 1) Preheat oven to 325°F (165°C).

Filling

 * 1) In a small bowl, combine the wild blueberries, sugar, lemon rind, and apples.
 * 2) Mix well and place in a well-buttered 8 x 8 x 2-inch (20 x 20 x 5 cm) pan.

Crisp

 * 1) In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs.
 * 2) Spread evenly over the wild blueberry filling.
 * 3) Bake 45 minutes or until the crust is brown.