Best Crumble Ever!

I don't even like blueberries and this is the best crumble I've ever had. Ian Knauer calls it a crunch not a crumble and maybe that is the reason. This topping is crunchy and cookie-like and goes well with vanilla ice cream. The recipe comes from Knauer's grandmother by way of his Aunt Janet, and is published in his fabulous book The Farm. If you don't have that book yet, you should order it now. Enjoy!

Blueberry Belle Crunch
Serves 6 to 8

12 ounces blueberries*
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon kosher salt

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cut into cubes

Preheat the oven to 375 degrees. Butter a 9-inch pie plate or an 8-inch square pan - ideally glass.
Toss the blueberries with the sugar, flour, lemon juice, and salt. Transfer to the pie plate or pan.
Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your hands until well combined. Crumble the topping over the berries in large clumps.
Bake until the berries are bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly before serving with vanilla ice cream.

*I've also used the Costco frozen mixed berries in a pinch - just put 12 ounces in a colander, run cold water over, and let drain well before using.