5 cups blueberries
1/2 cup sugar
Zest of 1/2 lemon
1 tbsp lemon juice
1 tbsp butter (for baking dish)
Blueberry Crumble
BLUEBERRY FILLING
OATMEAL STREUSEL
1/2 cup brown sugar
1/4 cup sugar
1 cup all-purpose flour
3/4 cup old-fashioned oats
1 tbsp baking powder
Pinch of salt
1 stick cold butter (8 tbsp)
1 tsp water
1/4 cup sugar
1 cup all-purpose flour
3/4 cup old-fashioned oats
1 tbsp baking powder
Pinch of salt
1 stick cold butter (8 tbsp)
1 tsp water
METHOD
Preheat oven to 350°F and butter a baking dish.
Toss blueberries with sugar, lemon zest, and lemon juice until evenly coated. Transfer to prepared dish.
Combine flour, oats, sugars, baking powder, and salt. Work butter into the dry ingredients with your fingers until soft clumps form, adding water if needed.
Scatter streusel evenly over fruit. Bake 35–40 minutes, until golden and bubbling at the edges. Cool slightly before serving.
Toss blueberries with sugar, lemon zest, and lemon juice until evenly coated. Transfer to prepared dish.
Combine flour, oats, sugars, baking powder, and salt. Work butter into the dry ingredients with your fingers until soft clumps form, adding water if needed.
Scatter streusel evenly over fruit. Bake 35–40 minutes, until golden and bubbling at the edges. Cool slightly before serving.