The perfect treat, right? This bakes up in an 8X8 casserole dish to make perfect little blueberry pie triangles or bar cookies. To do this you will need to let it cool completely, overnight or in the refrigerator, or they will fall apart when you cut them.
If you love eating this warm as a sweet breakfast or dessert (I do!), bake it up in small individual ramekins and dig right in.
Preheat your oven to 350. Line your casserole dish with parchment or foil and spray with non-stick spray, set aside. No need to line ramekins, just spray.
This recipe only uses 1 large bowl for easy clean-up.
CRUST AND CRUMBLE TOPPING:
- 1/2 cup (one stick) unsalted butter, melted
- 1 cup unsalted butter
- 3/4 cup old fashioned oats
- 1/2 cup sugar
- 1/4 cup light brown sugar
- pinch salt
- 2 cups fresh or frozen organic blueberries
- 1/3 cup sugar
- 2 T lemon juice
- 2 tsp corn starch
To make crust and crumble: In a microwave safe bowl, melt butter, about 1 minute on high. Add flour, oats, sugars, salt, combine. Set aside 1 cup to be used as topping. Transfer remaining mixture to bottom of pan or ramekins, using your fingers to hard pack for an even, flat, smooth, hard crust. This is important if you are making bars so that it holds together.
For blueberry layer: Using the same bowl, combine ingredients and distribute over crust.
Evenly sprinkle with reserved crumble topping mixture. Squeeze some with your fingers to make bigger clumps.
Bake the casserole dish 55 minutes with frozen berries until edges are set and topping is golden. Less time with fresh berries. Less time with ramekins. Watch your oven and your buckle, not the timer.
Will keep in fridge up to 10 days, in freezer up to 6 months.