Blueberry Crumble
This blueberry crumble is best made with frozen blueberries and unmatched when served warm with vanilla ice cream.
frozen blueberries
6 ½
cups
brown sugar
⅓
cup
lemon zest
1
teaspoon
brown sugar
1 ¼
cups
all-purpose flour
¾
cup
rolled oats
½
cup
unsalted butter, room temperature and cut into chunks
6
tablespoons
ground cinnamon
½
teaspoon
salt
¼
teaspoon
ground nutmeg
1
pinch
 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
  Make filling: Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
  Make topping: Combine brown sugar, flour, oats, butter, cinnamon, salt, and nutmeg in a medium bowl; rub mixture between your fingers until crumbly. Sprinkle topping evenly over blueberries.
  Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.
