This is mindlessly easy and delicious. This would probably be better with some peaches in it. Works with apples, too.
6 servings
4 cups (two pints) washed & drained blueberries
1/2--2/3 cup sugar, packed OR four packets Splenda
1 T cornstarch
a few drops of lemon juice
1 cup flour
1 cup rolled oats
2 heavy T brown sugar Splenda
1 lg. teaspoon cinnamon
1 lg. teaspoon nutmeg
2/3 cup soft butter (if not salted, add a 1/2 teasp salt)
1. Heat oven to 375.
2. Toss fruit with packets of Splenda or the recommended amount of sugar plus the cornstarch and lemon juice. Place berries in greased 9" x 12”pan.
3. In food processor, blend remaining ingredients until crumbly.
4. Crumble over blueberries.
5. Bake 30-35 minutes on a cookie sheet to catch drips until blueberries are tender and topping is brown.
6. Serve warm with ice cream or whipped cream.
The Johnson Family Cookbook