Blueberry Crumble

• temps total: 30 minutes

Ingrédients

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Recipe

Fruit Filling

3 cups blueberries (fresh or frozen)

¾ cup sugar

2 lemons, juiced

2 tablespoons cornstarch

Instructions

���Toss all ingredients in a bowl, fully coating the fruit with all ingredients.

���Place fruit filling in individual 4-inch ramekins, filling each ramekin about ¾ of the way up. Set aside and prepare the crisp topping. (I used two small pans instead of ramekins)

Crumble Topping

4 ½ ounces (9 tablespoons) butter

¾ cup rolled oats

¾ cup all-purpose flour

¾ cup light brown sugar

Pinch of salt

Bake

���Heat oven to 325°F

���In a small saucepan, melt butter. Set aside, allowing it to slightly cool.

���Place all dry ingredients in a bowl. Using a rubber spatula, mix together.

���Add butter to the oat mixture, stirring together until a crisp topping forms.

Sprinkle (do not pack) over the top of the blueberry mixture.

���Bake until golden brown and bubbling, about 25 minutes. Allow to cool for at least 5 minutes before serving