Celebrate Fresh Blueberries in an Easy Blueberry Crumble
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a 9- by 13-inch (or similar) baking dish.
  2. 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.
  3. 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