Blueberry Crumble

Last week I shared a photo of a blueberry crumble I whipped together for House Group. I had never made this particular dessert before, and like I typically do, I try new recipes out for the first time on friends. My fingers are always crossed that they'll love it! This go around the crumble was gone by the end of the night and I take it that they liked it... a lot.

Whenever I figure out a new and delicious recipe, I can't wait to share it. Because who doesn't love a tested, tried and true recipe?! This blueberry crumble is so easy to make, is completely homemade, and will win over the hearts of those eating it!

• What You'll Need
• Crust & Crumble
• 1 stick butter
• 1 cup all-purpose flour 
• 3/4 cup old-fashioned oats (not the quick cook or instant)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• Blueberry Filling
• 1 pint fresh blueberries
• 1/3 cup granulated sugar
• 2 TBSP lemon juice
• 2 TSP cornstarch 

• What You'll Do
• Preheat the oven to 350°. Line a large round baking pan with parchment paper. Set aside
• To make the crust and crumble, melt the butter in a large microwave bowl. Then stir in the flour, oats, and sugars. Mix until well combine and the mixture has formed crumble pieces. 
• Measure out one cup of the crumble and set aside. Put the remaining crumble mixture into the parchment paper-lined pan. Pack the mixture into the pan until even and smooth. Set aside.
• For the blueberry filling, add the blueberries, sugar, lemon juice, and cornstarch in a bowl. Gently mix together.
• Distribute the blueberry filling evenly over the crust.
• Sprinkle the remaining crumble mixture over the top of the filling. Squeeze the mixture in your hands before sprinkling to create more clumps. 
• Bake for about 40 minutes. Let cool, then carefully lift the parchment paper out of the pan and set the blueberry crumble (still on the parchment paper) on a cutting board to serve. You can serve hot or room temperature. Cut like a pizza.

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