Ingredients:

  • 6 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the blueberries with granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated. Pour the mixture into a 9x9 inch baking dish.
  3. In a separate bowl, whisk together rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  4. Add the chilled, cubed butter to the oat mixture. Using a pastry cutter or fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized lumps.
  5. Sprinkle the topping evenly over the blueberry filling, leaving the surface slightly uneven.
  6. Bake for 40 to 45 minutes until the filling bubbles thickly around the edges and the topping is a deep golden mahogany.