Good morning, you delicious thing you! This sweet, irresistible crumble is a healthy dessert that I love to have for breakfast. You can never go wrong with blueberries!
Topping
3/4 cup old-fashioned oats
1/4 cup flour, preferably whole wheat
1 tsp ground cinnamon
2 tbsp maple syrup, preferably pure
1 1/2 tbsp melted butter, preferably unsalted
Filling
6 cups frozen blueberries
3 tbsp cornstarch
2 tsp vanilla extract, preferably pure
Directions
1. Preheat the oven to 350°F. Lightly coat an 8”-square baking pan with non-stick cooking spray.
2. To prepare topping, whisk together the oats, flour, and cinnamon in a small bowl. Add in the maple syrup and butter, stirring until well mixed.
3. To prepare filling, stir together the blueberries, cornstarch, and vanilla extract in a large bowl until thoroughly combined. Transfer the filling to the prepared pan, and sprinkle the oat streusel on top.
4. Bake at 350°F for 50-60 minutes, or until the filling juices are bubbling.
Note: You can either eat dish this warm or cold! For blueberry oat squares, make sure to cool the baking pan completely to room temperature. Place in fridge to chill for at least 3 hours before serving.
Yields: 8 square slices
