Anyways, long story short, I made an awesome blueberry crumble last night for dessert. Yep. It was pretty tasty! And who can resist using last years fresh wild blueberries? It just makes you happy!
(bake time 30 minutes; 375 degrees)
1 tsp unsalted butter, softened
2 pints (4 cups) thawed blueberries, or any other berry
1/2 cup granulated sugar
1 tbls cornstarch
1/2 cup of orange juice
1 tsp vanilla extract
1 cup flour
1/2 cup brown sugar
1/c cup granulated sugar
6 tbls of butter, cold, cut into pieces
1/2 cup of oats
1/2 cup of chopped toasted pecans
Preheat oven to 375. Lightly butter an 8x8 -inch square baking dish.
For the filling: In a bowl, add the blueberries, sugar, cornstarch, orange juice and vanilla. Carefully mix ingredients together with a spatula, being careful to not crush the blueberries. Set aside while you assemble the topping.
For the topping: In a bowl, add the four, sugars, and butter. Incorporate the butter into the mixture until it resembles loose crumbs. Stir in the oats and nuts.
Pour the filling into your square pan and evenly distribute the topping over the fruit. Bake for 30 minutes, or unitl the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm with vanilla ice cream.