Select a size: | | | |
|Servings 8||Difficulty Easy|
Preheat oven to 350. Butter an 8 inch Pyrex dish.
Pour the maple syrup over the blueberries and gently stir. Combine the sugar flour and cinnamon and gently stir into the blueberry/maple mix. Pour the blueberry mixture into the Pyrex dish.
Combine the oats, flour, both sugars and salt in a bowl. Stir well. Using a pastry cutter or two knives, slowly work in the butter until the mixture resembles a coarse meal. Spread over the blueberries.
Place the dish on a cookie sheet in case of bubbling over action and bake in the center of the oven until the fruit is bubbling and the crispy top is golden brown, which should be about 45-50 minutes. Remove and cool the dish on a rack.
Serve with whipped cream.