Ingredients

The following ingredients have 6 Servings
  • 6 cups fresh blueberries ((3 pints, 510 grams ))
  • ½ cup granulated sugar ((100 grams))
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • ⅔ cup all-purpose flour ((80 grams))
  • ½ cup old-fashioned oats (, not quick cooking (50 grams))
  • ½ cup sliced almonds ((43 grams))
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter (, at room temperature (85 grams))
  • ⅓ cup granulated sugar ((65 grams))

Instruction

  • Preheat oven to 375° F. Grease an 8-inch baking dish (I used a 6x10-inch dish).
  • Toss together the blueberries, sugar, cornstarch, and lemon juice. Dump into the prepared baking dish.
  • In a bowl, combine the flour, oats, almonds, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Add the flour mixture and mix until combined. Clump the mixture together with your hands and drop on top of the blueberry mixture.
  • Bake until topping is golden and juices are bubbling, about 1 hour. If the topping browns tot quickly, cover with aluminum foil. Let sit 20 minutes before serving. Store in the fridge for up to 3 days.