Blueberry Crumble

• servings: 6 servings

Ingredients

For the blueberries

1 pound [453 g] fresh or frozen blueberries (if frozen, no need to defrost)

2 tablespoons fresh lemon juice

2 tablespoons cornstarch

2 tablespoons light brown sugar

¼ teaspoon kosher salt

For the crumble topping

½ packed cup [100 g] light brown sugar

½ cup [70 g] whole wheat flour

½ cup [60 g] rolled oats

½ teaspoon kosher salt

½ teaspoon ground cinnamon

6 tablespoons unsalted butter, cut into small pieces, at room temperature

Directions

First, preheat your oven to 350°F [175°C].

Place the blueberries in a large bowl with the lemon juice, cornstarch, brown sugar, and salt. Mix well. Transfer the mixture to a 9-inch [23-cm] pie pan (or ovenproof skillet). No need to wash the bowl!

Then prepare the crumble topping In the same bowl you mixed the blueberries in, stir together the brown sugar, whole wheat flour, oats, salt, and cinnamon. Add the butter and then work the mixture with your hands, rubbing it between your fingertips, to form large crumbs. Really scrunch it with your hands so it's like dense, wet, moldable sand.

Dot the top of the blueberries evenly with the crumb mixture. Bake until the berries are bubbling and the crumbs are dark golden brown, about 45 minutes.

Allow the crumble to cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

From: ‘Simply Julia’ by Julia Turshen