Filling:
½ cup granulated sugar
2 tablespoons (+ 1 teaspoon cornstarch)*
6 cups blueberries
1 tablespoon fresh lemon juice
Streusel:
1 cup white whole-wheat flour
¾ cup quick-cooking oats
½ cup firmly packed brown sugar
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 stick (1/2 cup) cold unsalted butter, diced
Preheat oven to 375°F. In a large bowl, whisk sugar and cornstarch until blended. Add blueberries and lemon juice; stir to thoroughly coat all berries. Pour blueberry mixture into 2-quart glass baking dish that has been coated with vegetable cooking spray.
In the same bowl, whisk together flour, oats, both brown and white sugar, nutmeg and cinnamon. Mix in diced butter with pastry cutter, fork or fingers until coarse crumbs form. Crumble evenly over blueberry filling.
Bake 35 to 40 minutes or until top is browned and fruit is bubbly at edges. Cool on wire rack for 30 – 45 minutes if serving warm. Otherwise, cool completely, then cover and serve later.
Tips:
* I increased the cornstarch an extra teaspoon the second time I made this (instead of just the 2 TB because I thought it was too runny the first time.) I suppose it truly depends on how juicy you like your desserts.
*Since one pint of blueberries is two cups, you’ll need three containers. I always buy four containers, though, in case I have to pick out some of the berries when rinsing….those that aren’t quite ripe or too mushy. I just add a few nice ones from that 4th container.
*My favorite white whole-wheat flour is King Arthur brand.
*My 2-qt dish of choice is always my 8-inch glass square Pyrex.
Recipe by Kim Galeaz, RD
