Blueberry crumble

It is blueberry season and one of my favorite ways to use them is in a simple crumble.
This filling makes the blueberry's natural fresh taste shine with very few added ingredients, and the streusel topping was crunchy and delicious.  My kids just loved this  dessert and it was gone in a blink of an eye. Vilde, this one is for you!

Position oven rack in lower middle position and heat oven to 375 degrees.

For the filling:

1/2 cup granulated sugar

4 teaspoons cornstarch

1/4 teaspoon salt

5 (25 ounces) cups fresh blueberries

Combine sugar, cornstarch, and 1/8 teaspoon salt in a large bowl. Add blueberries to bowl and toss to coat. Transfer to a 8-inch square baking dish.

For streusel topping:

2/3 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/3 cup packed light brown sugar

1/2 teaspoon ground cinnamon

6 tablespoons unsalted butter,

cut into 6 pieces and chilled

Mix flour, oats, sugar, cinnamon, and 1/8 teaspoon salt in large bowl. Add chilled butter to bowl and using a pastry blender or 2 knives, cut butter into dry ingredients until coarse clumps form. Pinch together any powdery parts, then sprinkle crumble evenly over blueberries. (You could process the topping in a food processor if you have one.)

Bake until filling is bubbling around edges and topping is golden brown, about 30 minutes. Let cool on wire rack for at least 30 minutes. Serve with vanilla ice cream. Enjoy!

Serves 6

(Recipe adapted from America's Test Kitchen, Best Summer Desserts, 2012)