Blueberry Crumble

Thu June 25, 2015


1-1/2 cups all-purpose flour
1-1/2 cups quick cooking oats
1-1/2 cups white sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 cup cold butter
2 cups blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice


Preheat oven to 375 degrees Fahrenheit. Grease a 9x13-inch baking dish.

In a large bowl combine the flour, oats, 1 cup of sugar, cinnamon and baking soda. Cut the butter into slices and add into the flour mixture until it becomes crumbly. In a separate bowl place 2 cups of the oat mixture for later use. Place the remaining mixture into the greased baking dish, pressing down to form a crust.

In a medium saucepan add the blueberries, ½ cup of sugar, cornstarch and lemon juice and bring to a boil. Stir constantly until mixture is thickened, roughly 3-5 minutes. Spread blueberry mixture over the crust and sprinkle with the remaining oat mixture. Bake for 25 minutes or until topping becomes golden brown. Let cool before serving.