A very simple blueberry crumble that tops fresh, sweet blueberries with a crumbly, cookie-like topping. The perfect combination.
1/2cupwhole wheat flour
1/3cupbrown sugarfirmly packed
Pinch of salt
6tablespoonsunsalted buttercompletely softened but not melted
Preheat the oven to 375 F. Place the blueberries in a medium sized casserole dish or a 9 inch round cake pan.
In a mixing bowl, combine the flour, oats, cinnamon, brown sugar, salt, and butter. Mix and mash with a fork until the whole mixture sticks together loosely (like dry cookie dough) and there is no loose sugar or flour dust in the bowl.
Break the mixture into chunks and drop them evenly over the top of the blueberries. Place in the oven and bake for about 25 minutes, or until the crumble on top is nicely browned.
Let cool for a few minutes. Serve warm; over ice cream is a real treat!
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