Blueberry Crisp

entirely. You should have 6 cups. 
Spread 3 cups over the bottom of your prepared pan and press flat. Pour the blueberry mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the blueberries and bake uncovered for 3545 minutes.
The final dessert is not overly sweet but some folks have made this recipe and removed the sugar from the fruit portion of the recipe. I have not tested this so cant speak to its flavor but they have said it is still delicious and that you wont miss that brown sugar in the blueberry mixture.
Fresh vs Frozen Blueberries
I much prefer using fresh blueberries in this recipe. They tend to stay firm and release their sweet juices just at the right time while baking. However this recipe calls for 10 cups of blueberries and unless you can hit the blueberry farm like we do every summer that might get expensive.
If you want to use frozen blueberries you will want to bake them frozen. Do not thaw. If you thaw them they will get very mushy and you wont be able to toss them in the sugar flour mixture.
When using frozen blueberries you will also need to bake the crisp for 15 minutes longer. I recommend adding foil to the top for the last additional 15 minutes so that the crisp doesnt burn.
Can I Halve This Recipe?
Yes absolutely it makes a lot! You can then make this in an 88 99 or cast iron skillet.