Blueberry Balsamic Crisp

Preheat oven to 375 degrees F.

In a bowl, mix blueberries with sugar, 1/2 tablespoon of flour and salt. Spray a baking dish with non-stick spray and add blueberries mixture. I used a 4 1/2 x 6 1/2 baking dish because I wanted a thick blueberry layer, but an 8×8 would work fine too. Once the blueberries are added, toss them with 1 tablespoon of balsamic vinegar. The blueberry flavored balsamic works the best but original should be fine too.

In a bowl, combine oats, brown sugar, flour and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. Layer this crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.

While crisp is baking, add the remaining vinegar to a small saucepan and heat over low heat until it reduces by half – about 5-6 minutes. Set aside to cool, the mixture should thicken during this time.

When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.