Ingredients
- Blueberry Filling
- 3 cups fresh or frozen blueberries
- 1 Tbs lemon juice
- zest of 1/2 lemon
- 1/2 cup sugar
- pinch of salt
- 2 Tbs cornstarch
- Crumble and Crust
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup brown sugar
- 3/4 cup butter, softened and cut into 7-9 pieces
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
Preparation
Step 1
To make the filling, combine the berries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes. Add the sugar and cornstarch to the berries, and bring to a boil. Cook an additional 1-2 minutes, until thickened. Remove from heat and set aside.
Preheat the oven to 350 degrees and grease a 9x13 inch baking dish.
To a food processor, add all the ingredients for the crust and crumble topping. Pulse in 1-second intervals until the mixture resembles coarse crumbs. Reserve 1 1/2 cups for the topping, then press the rest of the mixture into the bottom of the prepared baking dish.
Use a spoon to drop dollops of the berry filling over the crust, and use a spatula to spread the mixture over the entire surface.
Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.
Bake until golden-brown, 30 to 35 minutes. Cool completely before slicing and serving, or serve cobbler-style by scooping with a spoon.