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Blueberry Lemon Crumble

A simple blueberry filling is enhanced with a subtle lemon flavor, and a slightly sweetened oat crumble.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 servings

Equipment

  • 8"x8" baking pan

Ingredients
  

  • 1 ½ cups old-fashioned (rolled) oats
  • ½ cup all purpose flour (You may substitute other types of flour.)
  • 2 tsp ground cinnamon
  • ¼ cup honey
  • 3 tbsp unsalted butter, melted
  • 6 cups fresh or frozen blueberries (3 pints)
  • 2 tbsp water (If using frozen blueberries, do not use water.)
  • 8 drops lemon essential oil or 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 2 tbsp granulated sugar (optional) for the filling

Instructions
 

  • Preheat the oven to 350°F. Spray an 8"x8" baking pan with nonstick cooking spray.
  • Mix together the oats, flour, and cinnamon in a medium sized bowl. Make a well in the center.
  • Add the honey and melted butter into the well, and stir with a spoon until it is evenly mixed.
  • In a large bowl, gently toss the blueberries with the water, lemon essential oil or lemon juice, and cornstarch until the berries are coated. (If you are using frozen blueberries, do not add the water.)
  • Put the blueberry mixture into the prepared baking pan. Drop heaping spoonfuls of the oat mixture on top so that it covers the berries completely.
  • Bake at 350°F for 45-50 minutes. Put a baking sheet on the rack below just in case any of the filling bubbles over. The crumble topping will be a golden brown.
  • Cool the pan on a cooling rack until it comes to room temperature. Then cover loosely with plastic wrap, and put the pan into the refrigerator for at least 3 hours so the filling can set.

Notes

  • If you are short on blueberries, you can make this with 2 pints of blueberries. Reduce the water to 1 tablespoon and the cornstarch to 2 tablespoons.
  • If you prefer your filling to be sweeter, like blueberry pie filling, you may add between 2 tablespoons to 1/4 cup of granulated sugar.
  • If you are using frozen blueberries, increase the baking time to 55 minutes.
  • This recipe, without the added sugar in the filling, is 6 points per serving on the WW blue plan.
  • Store this in the pan, covered with plastic wrap, in the refrigerator.
Keyword blueberry crumble, lemon blueberry crumble, lemon essential oil, baking with essential oils, oat struesel