Ingredients
Yield: one 8x8 pan, 8 generous wedges
Prep Time: 10 minutes
Cook Time: about 55 minutes
Total Time: about 90 minutes, for cooling
Crust and Crumble Topping:
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant, they're finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste
Blueberry Layer:
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Preparation
