Here is a yummy way to use up some of your extra summertime blueberries...and yes, this one is family approved!
-this recipe is for 2 servings so if you want more just double everything!
1 cup fresh or frozen blueberries
4 teaspoons sugar
2 teaspoons lemon juice
1 1/2 teaspoons cornstarch
2 tablespoons all purpose flour
2 tablespoons quick cooking oats
2 tablespoons brown sugar
dash of ground cinnamon
2 tablespoons butter
2 tables chopped pecans(optional)
In a small bowl, combine the blueberries,lemon juice,sugar, and cornstarch. Transfer to a small baking dish or 2 small ramekins coated with cooking spray.
For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over blueberry mixture.
Bake at 375 degrees for 15-20 minutes or until topping is golden brown and fruit is tender.
Enjoy!!! (also works wonderfully as an ice cream topping)