Crumble Love

Last night I made a blueberry crumble that was the perfect summer dessert with a little Bluebell vanilla bean ice cream. This morning I had it with Brown Cow maple yogurt. I love blueberry pie and this is, perhaps, the best quick substitute to tame the pie craving.

I used:
1 C. Whole wheat pastry flour
1 C. Rolled Oats
3/4C. Salted butter
1 Tbs. Cinnamon
1 tsp. nutmeg
3/4 C. Brown sugar, not packed (I would cut it down to 1/2C. in the future because it was a tad to sweet for me)
Approx. 2 cups frozen organic blueberries

What I did:
Preheat oven to 350F. Mix in a large bowl, dry ingredients. Incorporate softened butter, with fingers, until mixture is a heavy crumble (it will stick together like dough almost).
In a 8×8 inch pan, spread blueberries evenly across bottom. Crumble the oat mixture over top. Bake for 30 min or until blueberry juices are bubbling up. Serve over ice cream or yogurt.


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