Fruit desserts are good the whole year but there is something about a warm blueberry crumble on a chilly autumn evening that just feels right. The yummy, gooey taste of blueberries paired with a generous amount of brown sugar topping, served with vanilla ice cream is a favorite. You can either use fresh or frozen blueberries which makes this dessert super easy to plan and make! The brown sugar topping is amazing – if you want to make this treat a little extra special, double the topping part. So, invite some friends over, turn on the fire place and have a good time!
4 cups of fresh blueberries or a 16 oz package of frozen blueberries
2 tablespoons lemon juice
½ cup light brown sugar
2 teaspoons cornstarch
¾ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed light brown sugar
1 dash of salt
1/3 cup of butter, cubed
Preheat oven to 350°
In an ungreased 1 ½ quart casserole dish, mix together the lemon juice and blueberries
In a small bowl, stir together brown sugar and cornstarch. Add mixture to blueberries.
Combine oats, flour, brown sugar and salt in a bowl and then cut in butter. Spread topping over the blueberries.
Bake for 40 minutes, or until topping is light brown and the blueberry mixture is bubbling.
We love this served warm with a scoop of ice cream!
Place 1 cup blueberries, 1 cup yogurt and 1 tablespoon honey in a blender container; process until smooth. Stir together remaining yogurt and honey in a medium bowl; gently fold in remaining blueberries and spoon evenly into bottoms of 6 large popsicle molds. Carefully pour blended blueberry mixture evenly over bottom layers. Insert popsicle stick and freeze until firm, at least 4 hours. 6 servings.