Recipe type: dessert
- 5 cups fresh blueberries
- ½ cup sugar (or (to taste)
- 2 tablespoons cornstarch
- 1 cup water
- 2 -3 tablespoons lemon juice
- ½ teaspoon plus ½ teaspoon vanilla
- 1 cup all-purpose flour
- ¾ cup regular oats
- 1 cup brown sugar
- 1½ teaspoons cinnamon
- ½ cup butter, melted (no substitutes)
- 1 cup cold heavy cream
- 1 tablespoon powdered sugar
- Preheat oven to 350 degrees F.
- Grease an 8" square baking dish. Spread the blueberries in the bottom of the prepared baking pan.
- In a small saucepan over medium heat, combine the sugar, cornstarch, water and 2-3 tablespoons lemon juice; cook and stir until thick and clear, then add in ½ teaspoon vanilla.
- Pour over, then gently stir in the cooked mixture with the blueberries.
- In a medium bowl, combine the flour with oats, brown sugar and cinnamon.
- Add in the melted butter; mix until crumbly (you may need to use your hands).
- Sprinkle over the top of blueberries.
- Bake for 30-35 minutes or until the blueberry juice bubbles and the topping is brown. Remove from oven and let cool slightly (approximately 10-15 minutes).
- Just before serving, pour cold heavy whipping cream into a bowl and beat at high speed until soft peaks form. Stir in sugar and vanilla and continue beating until stiff peaks form.
- Serve warm with fresh whipped cream on the side.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2014/09/summers-last-gasp-blueberry-crumble.html