This blueberry crumble is super simple and fairly healthy.  I made it for a kiddo visiting us but the adults liked it as well.  There’s no sugar added…just a tablespoon of honey.  I didn’t really measure anything, so everything is approximate.  I used homemade granola but you can use store bought too (though not sure why anyone wouldn’t make their own given how easy and tasty it is…plus you know what’s in it).  Anyway, I almost decided not to post this but given that we are in blueberry season and, if you are like us and have a TON of them right now, you might want an easy recipe to use them.  So, here ya go!

Ingredients:

2 Pints New Jersey blueberries

2-3 Tablespoons unbleached AP flour

2-3 Tablespoons butter (unsalted)

2 Tablespoons corn starch

1/2 Cup granola

Dash of cinnamon and nutmeg

Juice of half a lemon

Pinch of kosher salt

1 Tablespoon honey

Instructions:

• Preheat oven to 350 degrees
• Place blueberries, honey, corn starch, lemon juice, salt, cinnamon, and nutmeg in bowl and toss to coat blueberries.
• Take butter and flour and place in another bowl.  Take a fork and mash the flour and butter together until it gets to be incorporated and crumbly.  Add the granola and toss everything to coat.
• Place blueberry mixture in ramekins, divided equally among four bowls.  Top blueberries with some of the granola/flour mixture, equally dividing it amongst the ramekins.
• Place in oven and bake.  I baked mine for 30 minutes, checking every 10 minutes for doneness.  You want the blueberries to look thickened and bubbly.  The crust should be hardened.  Once that’s achieved, remove from oven and allow to cool slightly. 
• Serve while warm.