It’s blueberry season, yay! Here’s a really easy way to whip up a summertime dessert while we have these little blue wonders around…
- 2 cups fresh blueberries picked over to remove any leaves or stems
- 1/2 cup granulated white sugar
- 1 tbsp corn starch
- 2 tsp lemon juice
- 1/3 cup packed brown sugar
- 1/3 cup flour
- 3/4 cup quick cooking rolled oats
- 1/2 stick very soft butter
Preheat the oven to 375.
Gently mix the blueberries, white sugar, corn starch and lemon juice.
Butter a small casserole dish.
Put the blueberry mixture into the casserole dish.
Mix the brown sugar, flour, oats and butter well. Put on top of the blueberry mixture in small dollops, since it’s too sticky to spread. Try to cover the blueberries as evenly as you can this way.
Put the casserole dish into the oven and bake for 40 minutes.
Let it sit for a few minutes when it comes out of the oven because it will be VERY hot yet VERY tasty making it VERY easy to burn your tongue!