blueberry cardamom crisp
Coat a small rectangular pan with olive oil. I used an 8x10 (ish) pan.
Mix blueberries (enough to cover the bottom of the pan) with cinnamon, cardamom, and a little vanilla.
Put in the pan and distribute evenly in one layer.
Cover layer with milk.
Combine 1 c rolled oats, 1/2 c flour, 1/2 teaspoon salt, 1/2 c brown sugar in a bowl and stir with a fork. (This is probably the place to add in freshly grated or powdered ginger) Cut in 1 stick softened butter. (This was not enough oats, and should probably be at least 1.5 cups. Could probably go with two cups oats and skip the flour)
Press oats mix on top of blueberries layer.
Bake at 375 for 25 minutes.
