- 6 177s blueberries
- 1/2 cup sugar, granulated
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans (small)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 ounces unsalted butter (softened)
- 1/2 cup sugar
Filling: Mix blueberries, sugar, cornstarch, lemon juice and salt in bowl. Slightly crush blueberries with your hand and fill desired baking container with blueberry mix.
Topping: Mix flour, oats, baking powder, salt and pecans. Cream butter and sugar in a mixer until pale and fluffy. Combine dry ingredients into butter. Top desired baking container with crumble. Bake at 350ºF for approximately 30 – 45 minutes until blueberries are bubbling and crumble is browned.
Note: This filling is loose and juicy. To thicken filling, add an extra teaspoon of cornstarch to mix before filling baking container.