• Preheat oven to 375°.

Crisp Topping

• Combine the flour, brown sugar, oats, and cinnamon in a small bowl. Using your finger tips, a pastry cutter or a fork, cut in the butter until it is crumbly. Set aside or refrigerate.

Blueberry Filling

• In a medium size bowl, combine the blueberries, sugar, cornstarch, lemon juice, and ground cloves (if using). Pour the blueberry mixture into an 11-inch by 7-inch dish. (Alternatively, either an 8-inch square or 9-inch square baking pan will work.)
• Spread the crisp topping evenly over the blueberries. Bake for 45-50 minutes or until bubbly. Serve warm or at room temperature.
• Cool at least 30 minutes before serving.