Celebrate Fresh Blueberries in an Easy Blueberry Crumble |
- ¾ cup old-fashioned rolled oats
- ½ cup packed light or dark brown sugar (or more for very tart fruit)
- 3 tablespoons all-purpose white flour
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter or stick margarine
- 1½ tablespoons corn oil or canola oil
- 3⅔ cups peeled and diced Stamen, Rome, Granny Smith or other cooking apples
- 1 tablespoon lemon juice
- ¼ teaspoon finely grated lemon zest, optional
- 2⅔ cups fresh or frozen (thawed) unsweetened whole blueberries
- Preheat oven to 375 degrees. Lightly grease a 9- by 13-inch (or similar) baking dish.
- Stir together oats, brown sugar, flour and cinnamon. Using forks or fingertips, cut in butter and oil until thoroughly incorporated. In a large bowl, toss apples with lemon juice and zest until well combined. Stir in berries. Reserve scant 1 cup oat mixture for topping. Add remainder of oat mixture to fruit, tossing until well mixed. Spread in baking dish. Sprinkle reserved oat mixture over top.
- Bake for 35 to 45 minutes, or until mixture is bubbly and nicely browned on top and apples in center are tender when pierced with a fork. Transfer to a cooling rack. Serve warm or at room temperature. Store, refrigerated, for up to 3 days.
Recipe by KitchenLane at https://kitchenlane.com/2008/09/blueberry-apple-crumble.html
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