Sweet-tart blueberries topped with a buttery crumble
Course Dessert
Cuisine American
Keyword Blueberries, Fruit Desserts, Summer Desserts
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Author Elizabeth at thewildolive.org
Ingredients
6cupsblueberries
½cupsugar
3TbspInstant Clear Jel*
¼tspcinnamon
½cupwater
¾cupflour
½cupoats
½cupbrown sugar
½tspbaking powder
½tspkosher salt
6Tbspbutterroom temp
Instructions
Preheat oven to 375.
In a large glass or stainless mixing bowl combine sugar and Clear Jel. Add blueberries and toss to coat; drizzle the water over fruit mixture and gently fold and stir till all the sugar is moistened.
Pour berries into an 8” sq. baking dish or equivalent pan – I use a medium oval baker sometimes.
In a medium bowl combine flour, oats, brown sugar, baking powder and salt. Use a pastry blender or 2 knives to cut butter into flour-oat-sugar mixture. Make sure butter is evenly distributed and all the flour is coated. Your mixture should form loose clumps.
Distribute crumble mixture in marble-sized pieces all over the fruit. An easy way to do this is to grab a handful of the crumble mix, squeeze in your hand to form a solid ball, and break off pieces.
Bake until vigorously bubbling all around the edges and topping is well browned, 40-50 minutes.
Notes
You can absolutely make this with frozen blueberries – I do all winter! After tossing the berries with the sugar, Clear Jel and water, simply allow the berries to thaw out before pouring into the pan to bake.*If you can’t find Instant Clear Jel, you can substitute 1 Tbsp. of cornstarch. However, you will need to also make the following changes to the recipe: (1) omit the ½ cup water; (2) bake the dish until the fruit is bubbling all throughout – not just around the edges – or you will have blueberry soup on your hands. The entire dish needs to be bubbling for the cornstarch to work its magic. If the topping gets too brown for your liking before the filling is bubbling throughout, just tent it with a piece of foil.