Blueberries in the freezer, snow outside on the ground, and a hankerin’ for something warm and sweet. What to make, that’s slightly healthy but also bona fide comfort food?!
Blueberry crumble, of course! (Blueberries are a super food. Old fashioned oatmeal’s not bad either.)
Based on this recipe for Microwave Blueberry Crumble (four servings), here’s a version that goes together super fast and easy (less than five minutes!), can be made sugar-reduced, and is scaled to make just one serving. And if you use gluten-free oatmeal and cornstarch, it could also be gluten-free!
I’m including instructions for topping it with a bit of vanilla-flavored cream, but you could, of course, top it with ice cream instead. Depending on the severity of your emergency and the contents of your freezer.
Emergency blueberry crumble for one
1 cup fresh or frozen blueberries
2 t. sugar (or one Splenda packet)
3/4 t. cornstarch
2 T. old fashioned oats
2 T. packed brown sugar (or 1 T. brown sugar Splenda blend)
1 T. chopped pecans
1/8 teaspoon cinnamon and/or a wee pinch of nutmeg
1 T. cold butter (no exceptions)
3 T. heavy cream
splash of vanilla extract
Place the blueberries in a 4- to 5-” microwave-safe dish (I used the cover of an extra-wide butter dish). Sprinkle the sugar and cornstarch on top. Cover and microwave on high for 30 seconds; stir and heat on high another 30 seconds. Repeat until the blueberries are softened and the sauce is slightly thickened.
In a small bowl, stir together the oats, brown sugar, pecans and cinnamon. Cut in the butter into the oat mixture using a fork, until the mixture resembles very coarse crumbs. You want there to still be some globs of butter, though; not completely smoothed out.
Sprinkle the oat mixture over the blueberry mixture. Cover and microwave on high for 30 seconds; stir and heat on high another 30 seconds.
Pour a splash of vanilla extract into the cream; stir till combined. Drizzle over the blueberries. Grab a spoon and enjoy!