Blueberry Crunch


For berry mixture:
4 tablespoons all-purpose flour
½ teaspoon salt
1 cup white or raw sugar
2 pints Bryant blueberries (4 cups fresh or frozen)*
4 tablespoons lemon juice
1 teaspoon real vanilla
½ cup water

For topping:
1 cup all-purpose flour
1 cup oatmeal
½ cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
1 stick butter (8 Tablespoons or ¼ pound)

*Blueberry conversions:
1 pint berries = 2 cups
1 cup berries = &frac13 pound
1-pound bag frozen berries = 4 cups


Preheat oven to 350°F.

For berry mixture:
Mix together flour, salt, and sugar. Stir in blueberries. Add lemon juice, vanilla, and water. Spread the mixture into an 8 x 8" square pan.

For topping:
In a separate bowl, combine flour, oatmeal, brown sugar, salt, and cinnamon. Cut butter into chunks over the mixture. Blend mixture with fork until it resembles coarse meal. Sprinkle over berries and spread evenly.

Bake at for 1 hour. Serve warm or cold.

Serving Size:
8 to 10
Bryant Blueberry Farm