Blueberry Crisp Squares

Preheat oven to 325 degrees F. Line a 9-by-9-inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan. Butter the foil.

For Crust: Mix the graham cracker crumbs and cinnamon in a large bowl. Melt the butter and add to the crumbs, combining well. Press the crumb mixture evenly over the bottom of the pan. Bake for 6 minutes.

For Filling: Mix the blueberries, brown sugar, flour and cinnamon in a large bowl. then spread the mixture over the prepared crust.

For Crumb Topping: Mix the flour, both sugars and the salt in a large bowl. Using a pastry blender or an electric mixer on low speed, cut in the cold butter until crumbs are about 1/2 inch in size. Sprinkle evenly over the blueberry filling.

Bake for about 40 to 50 minutes, until the crumb topping is golden brown and the filling just begins to bubble.

Leave the bars in the baking pan on a wire rack to cool thoroughly, about 2 hours. Lift the foil and bars from the pan. Cut into squares. Serve within 2 days.