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Wednesday, July 27, 2016

Blueberry/Oatmeal Crumble

We're smack-dab in the middle of blueberry season here in Massachusetts!  Don't pass up the opportunity to visit a farm and pick your own... or head to your local farm stand or farmers market and pick up a quart or two.

And then you can make this Blueberry/Oatmeal Crumble!

We like blueberries so much in this house that the blueberries that I thought I had on hand had dwindled by the time I was ready to start baking with them.

So I did the next best thing and used blueberries and strawberries.  Any and all berries work well!


Today's Playlist:
  • "Salute Your Solution"...The Raconteurs
  • "Short Skirt/Long Jacket"...Cake
  • "Ain't No Rest For the Wicked"...Cage the Elephant
  • "Lyin' in the Name of Love"...Joe Louis Walker
  • "Star"...David Bowie
  • "The Denial Twist"...The White Stripes
  • "Animal"...Neon Trees
  • "Beverly Hills"...Weezer


Blueberry/Oatmeal Crumble (About 6 Servings)
  • 6 cups blueberries (or any combo of berries)
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
 Topping ingredients:
  • 1 cup rolled oats (Not quick-cooking! Use extra-thick rolled oats if you can find them)
  • 2/3 cup flour
  • 2/3 cup brown sugar
  • 2/3 cup chopped pecans
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil (or melted butter)


Gather your ingredients.  Preheat your oven to 375 degrees F.

(I didn't have the 6 cups of blueberries that I needed, so I used 3 cups of blueberries and 3 cups of (sliced) strawberries.)

Place all of your topping ingredients except for the coconut oil into a medium bowl and stir to combine.

Once combined, add the coconut oil (or melted butter if you don't have coconut oil).

Stir until thoroughly mixed.

I need to plead with you here:  please do not use quick-cooking oats!  Use good old-fashioned rolled oats; if you can find extra-thick rolled oats, even better!  Rolled oats make the topping extra-crunchy.

Place the berries into an 8-inch square pan.  Sprinkle 1/3 cup sugar and the cornstarch on top.

Stir to combine.

Sprinkle the topping onto the berries.  Smooth with a spoon until it's evenly distributed.


 Bake 35 to 40 minutes, until the fruit is bubbling and the topping has started to brown.


If you serve it warm, topped with ice cream, it makes a nice dessert.

Or serve it warm or cooled down, without ice cream, for breakfast!  I love a versatile recipe, hehe.

Enjoy.



1 comment:

  1. Oh yummy! It's fresh blueberry time here too. I have strawberries I need to use so this recipe is perfect. Thanks Fran! Keep cool.

    ReplyDelete

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