Ingredients
4 1/2 c. blueberries
1/2 c. granulated sugar
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
1 1/2 tsp. lemon zest
Vanilla ice cream, for serving
1/2 c. all-purpose flour
1/2 c. rolled oats
1/2 c. sliced almonds
1/2 c. packed brown sugar
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger (optional)
6 tbsp. melted butter
Preparation
Step 1Make filling: Preheat oven to 375°. In a 10" ovenproof skillet or square baking dish, toss blueberries with sugar, cornstarch, lemon juice, and lemon zest. Step 2Make topping: In a large bowl, whisk together flour, oats, almonds, brown sugar, salt, cinnamon, and ginger, if using. Use your hands or a fork to incorporate melted butter into flour mixture until mixture has pea-size clumps. Step 3Scatter topping over blueberry mixture and bake until berries are bubbling and topping is golden, 40 to 45 minutes.
Now that the weather is warming up and berries are in season, we are always sure to whip up a fresh berry filled version like this recipe that is stuffed with juicy blueberries. This recipe is very forgiving and is a perfect summer dessert to prepare with any kiddos. If you’re not a fan of almonds, you can leave them out or swap them for your favorite nut, like walnuts or pecans. Vanilla ice cream is a must for serving! If you have any leftovers they can be stored, covered at room-temp for up to 2 days or for up to 6 days in the fridge. If you want to freeze it, it should last for up to 5 months when stored in an airtight container. Made this? Let us know how it went in the comment section below!
