This blueberry breakfast crumble has been a great addition to our new routine. It can be cut into bars and eaten in a hurry for those mornings when we’re all moving a little slowly, or it can be heated slightly and serve with a splash of milk or even whipped cream on days when we all have acts together.
Blueberry Breakfast Crumble
2 c. oats
1/2 c. brown sugar
1/4 c. sliced almonds, optional
1/4 c. flour
1/2 t. baking soda
1/2 t. cinnamon
1/2 c. butter or margarine, melted
2 c. blueberries, fresh or frozen
1/2 c. sugar
1/4 c. flour
1 t. almond or vanilla extract
1 c. flour
1/2 c. brown sugar
1/2 t. cinnamon
1/4 c. butter or margarine, cut into small pieces
1. In a large mixing bowl, combine oats, 1/2 c. brown sugar, 1/4 c. sliced almonds, 1/4 c. flour, baking soda and 1/2 t. cinnamon. Pour in melted butter or margarine and stir to combine. Press into 2 greased cake pans (or 1 13×9 casserole dish).
2. In the same bowl, toss blueberries with sugar, 1/4 c. flour and almond or vanilla extract. Spread onto pressed crust.
3. Wipe out bowl and combine 1 c. flour, 1/2 c. brown sugar and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over the blueberries.
4. Bake at 375 degrees for 25-35 minutes, until set and golden brown on top.
Looks beyond delicious!
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