My camera is not the best for still photography, and that’s especially apparent with this picture. Please don’t hold my camera skills against this recipe. You must try it. The brown sugar and oats combine for a crunchy coating, but underneath the blueberries stay plump. Pair it with some vanilla ice cream, and you’ve got yourself one heck of a dessert!
Ingredients
3 pints fresh blueberries
1/4 cup sugar
3 tablespoons cornstarch
the juice from half a lemon
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup brown sugar
1 stick cold butter, diced
Pinch of salt
Preheat the oven to 375 degrees.
In a medium bowl, combine the blueberries, sugar, lemon juice and cornstarch. Mix it all up using a large spoon or your hands. Once well combined, dump this mixture into a deep dish pie plate or an 8” x 8” pan.
In a separate bowl, toss together the oats, flour, brown sugar, salt and cold butter. Again using your hands, work these ingredients together until they start to form crumbs. Pour this topping over the fruit and place the pan in the oven for 40 minutes. The fruit should start to bubble, and the topping should be golden brown.
Serve warm with vanilla ice cream.
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