BlueBerry Crisp from Martha Stewart's Living Mag

Someone put me on the Martha Steward mag mailing list,, and half heartedly read the colorfully decorated Magazine covered with Spring things and to my surprise I found one the simplest best recipes for Blueberry Crisp I have ever seen--I don't talk much about it on my blog but I still love to cook and secondly bake:
Serves 6: This crisp has a loose and juicy filling. If you would prefer thicker filling add an extra teaspoon of cornstarch.
Filling: 6 cups (3 pints) blueberries; 1/2 cup sugar; 1 tble cornstarch; 1 tsp fresh lemon juice;
1/4 tsp coarse salt.
Topping: 3/4 cup all purpose flour; 1/2 cup rolled oats (or chopped nuts--your choice);
1/2 tsp baking powder; 1/2 tsp coarse salt; 3 oz (6 Tble) unsalted butter, softened; and 1/2 cup sugar.
Preheat oven to 375, Make filling. Mix blueberries etc as listed in a bowl. Transfer to square bakcing dish. Cream butter and sugar and salt in mixer until pale and fluffy. Stir the dry ingredients (flour, oats or nuts) into butter with hands or hand whisk.
Sprinkle the topping evenly over the filling. Bake until bubbling in center and brown on top-
about an hour. Cool for 30 minutes before serving.
WOW! I will try this with fresh peaches too.. bet it is just as good.. dieters .. instead of Breyer's Vanilla try Cool Whip, non fat ..happy Spring.