Spring brings fresh fruit by the pounds. I love making this quick sweet afternoon snack. Rarely though is there left overs so it’s pretty much gone within minutes after I set it out. You can use blackberries if they are on hand or if you want to cut out the work on making the fruit filling, grab a can of pie filling it will work in a pinch.
This isn’t very hard to do, infact as long as you don’t burn the fruit mixture on the stove you really can’t mess it up!
A quick thank you to all those that voted for me for the top 10 Foodie Blogs on VoiceBoks, I came in 3rd place ! You can check out the top ten right here
On to the recipe!
Fresh blueberry filling (recipe below)
1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup packed light brown sugar
1/4 cup butter, melted
4 jars or ramekins
Preheat oven to 350 degrees F.
3 cups blueberries
1/2 cups sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon lemon juice
1/4 teaspoon grated lemon zest
In a large bowl, toss the blueberry, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and mashing occasionally, 20 minutes. Next it’s time to transfer to ramekins. Evenly divide pie filling between your four jars or ramekins.
In a medium bowl, combine, flour, rolled oats, brown sugar and butter and mix until thoroughly combined. Evenly distribute the crumble topping on top of the blueberry mixture. Bake in preheated oven for 20-25 minutes, filling should bubble and brown sugar/butter would be melted.
This would be great with a scoop of ice cream on top