Ingredients
- for the crumble:
- 1½ cups rolled or quick-cooking oats
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ¾ cup melted butter, plus more for the pan
- for the filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 8 cups fresh blueberries
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- Whipped cream or vanilla ice cream, for serving
Method
Preheat the oven to 350°F.
For the crumble: In a medium bowl, combine the oats, flour, brown sugar, cinnamon and salt. Stir in the melted butter until all of the dry bits are moistened and small clumps form. Place the bowl in the refrigerator for 30 minutes, or freezer for 10 minutes, while you make the filling.
For the filling: In a large bowl, combine the sugar and corn starch. Stir in the blueberries, vanilla extract and lemon juice until well coated.
Butter a three quart casserole dish. Place the blueberry filling in the casserole in an even layer and top evenly with the crumble. Bake for 45 minutes until the edges are bubbly and the topping is crisp and golden brown. Let rest for 15 minutes then serve with whipped cream or vanilla ice cream.
