Ingredients
- FOR BLUEBERRY FILLING
- 12 ounces blueberries (fresh, about 1 pint)
- 1/2 to 3/4 cup granulated sugar (or more)
- 2 tablespoons all-purpose flour
- 1 to 2 tablespoons lemon juice (depending on how tart the blueberries)
- 1/4 teaspoon salt
- FOR CRUMBLE
- 3/4 cup all-purpose flour
- 40 grams quick-cooking oats (dry, 1/2 cup oats)
- 1/2 cup brown sugar (light or dark brown sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup butter (cut into cubes and softened just a little, plus more for the pie plate)
- Vanilla ice cream or whipped cream
How to Make
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Step 1: Preheat the oven to 375°F.
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Step 2: Adjust the oven rack to the middle position.
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Step 3: Generously butter a 9-inch pie plate.
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FOR THE BLUEBERRY FILLING
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Step 4: Taste your berries to determine how sweet or tart it is you may want to add more than 1/2 cup sugar. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice and sugar according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
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FOR THE CRUMBLE
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Step 5: Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
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Step 6: Bake until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes.
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Step 7: Let the crunch cool slightly, but only slightly.
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Step 8: Spoon it into bowls. Top with a scoop of ice cream on top or on the side or even on the bottom .
We hope you enjoy this recipe!
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