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Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
Evenly sprinkle the crumble mixture over the berries. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the berries and it turns out to be just the right amount.
Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 50 minutes. If using frozen fruit, baking time may vary. Crisp should be bubbling a bit near the edges of dish and topping should be very lightly golden browned and set.
Place pie dish on a wire rack to cool for at least 15 minutes before serving. Optionally serve with whipped cream, whipped topping, or ice cream.