You know that feeling you have when you don’t have any cash on you? Like, you know that you have a credit card, and that’ll do in most circumstances, but it’s just a matter of time until you wind up at a cash-only establishment, counting all the times you passed by an ATM and not taking anything out…
That’s how I feel when I don’t have any fruit in my freezer. And situations like this are why. When I realized that I totally forgot about the self-imposed dessert commitment that I had made (which is another blog post in itself), I was able to mix everything up and get it into the oven in less than 20 minutes. Sure, it went into the oven for about 40 minutes, and needed a few minutes to cool before sitting on my lap on the way to the dinner party. And yes, there are no-bake, mix-and-serve desserts out there, but 99% of them are not as good, or require some special ingredient to make them work.
A tasty fruit dessert with 20 minutes of active time and one hour total is such a good return on time investment, I’m surprised one of those specialty dessert shops haven’t popped up serving only crisps and crumbles… But then again, what do I know about the baking business?
- 6 C Blueberries Fresh or frozen
- 2/3 C Granulated sugar
- 1 Tbsp + 2 tsp Cornstarch
- Zest from 1 lemon
- Juice from one lemon
- 1/2 tsp Kosher salt
- 1/2 C Flour Spooned and leveled
- 1/2 C Rolled Oats AKA old fashioned oats
- 1/2 tsp Baking powder
- 1/2 C granulated sugar Brown sugar will also work
- 1/2 tsp Kosher salt
- 1 Stick Unsalted butter (1/2 cup)
- Preheat oven to 350 degrees
- In large bowl, combine ingredients for fruit filling. Mix to combine. Pour in 9×9 or similar baking dish in uniform baking dish. Set aside.
- In medium bowl, combine flour, oats, baking powder, sugar, and salt and whisk together. Cut butter into small chunks and toss in dry ingredients to coat. Work butter into dry ingredients until some pieces are very fine, and some are the size of almonds.
- Make layer of topping on top of fruit mixture in baking dish.
- Place dish in oven for 35-40 minutes, or until the fruit is bubbling and the top is golden brown.