1 pkg (16 oz) frozen blueberries (do not thaw) or 3 c. blueberries
2 T. lemon juice
2/3 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
1/4 tsp salt
1/3 c. butter or marg. softened
cream or ice cream
Heat oven to 375. Place blueberries in ungreased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients except cream until large crumbles form (more like clumps); sprinkle over blueberries. Bake uncovered until topping is golden brown and blueberries are hot, about 30 min. Serve with cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.
To freeze blueberries: Don't wash. Washing berries before freezing makes them tough. I simply put my blueberries in their container (10 pound box) in the freezer. After they are frozen, I scoop them up with my plastic quart measuring cup and bag them by quarts in freezer bags. I mark that they are unwashed along with the date. It couldn't be easier! Be sure to wash them before using. For more freezer space, use a vacuum sealer system for food to bag the berries.