It’s been awhile since I’ve posted a recipe.  I make this quite often – all year long, but it is the best in the summer with fresh blueberries.  This year I beat the birds to our blueberry patch and we’ve been enjoying fresh blueberries!

This recipe is for two – and I use individual ramekin dishes.  Preheat your oven to 350 degrees.

Mix 1 1/2 c. blueberries with 1/4 cup sugar, 1 1/2  t. of lemon juice and 2 T. of corn starch.  Place 1/2  of mixture in each ramekin.

For the topping  make a crumble topping using 2 T. quick cooking oatmeal, 2 T. flour, 2 T. brown sugar,  2 T. cold butter, 2 T chopped pecans and a dash of cinnamon.   Place on top of blueberry mixture.  Bake 20-25 minutes until blueberry mixture bubbles.

Serve warm or cold – great with whipped cream or ice cream!

I have doubled this recipe and it works great!