Blueberry Crumble
Toasty oatmeal is a perfect foil for the saucy blueberries here.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 302kcal
Fruit
- 5 cups fresh or frozen blueberries divided 1 + 4 cups
- ½ cup cup sugar divided
- 1 tablespoon flour
- 1 Tbsps corn starch
- 1 teaspoon lemon juice
Streusel
- 6 Tbsps flour
- ¼ cup brown sugar
- 2 Tbsps sugar
- 1 teaspoon cinnamon
- ¼ teaspoon coarse sea salt
- 4 Tbsps chilled unsalted butter
- ¼ cup old fashioned rolled oats
Preheat oven to 350 degrees F.
Microwave 1 cup blueberries and ½ cup sugar about 1 minute on high so that juices are released. Stir to incorporate sugar.
Mix warm blueberries into remaining 4 cups blueberries. Add flour, corn starch and lemon juice and stir well.
Spray an 8" pie plate with cooking spray. Pour blueberry mixure into pan.
Streusel
In a bowl, mix flour brown sugar, sugar, salt and cinnamon.
Cut in the butter with a pastry cutter until butter is evenly distributed. Add oats and cut in roughly with pastry cutter.
Sprinkle evenly over the berry mixture leaving about an inch of the outside edge clear of topping.
Bake in oven for 35 minutes.
Allow to cool. Serve warm with Cinnamon Ice cream.
Calories: 302kcal | Carbohydrates: 58g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 161mg | Potassium: 134mg | Fiber: 4g | Sugar: 42g | Vitamin A: 301IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg