I found this recipe on Cookscountry.com. A couple of things that make it different better than so many other baked blueberry desserts is the crunchiness of the crumble, and the juiciness of the blueberries – they didn’t just turn into a pool of blueberry mush but had a perfect balance of berry and its own gravy.
Summer blueberry crumble (with nondairy adaptations by me)
1/2 cup granulated sugar
4 teaspoons cornstarch
1/4 teaspoon salt
5 cups fresh blueberries (not frozen)
2/3 cup all-purpose flour
1/2 cup old-fashioned oats (not quick or instant)
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons margarine, cut into 6 pieces and chilled
soy whipped cream, or soy ice cream (optional)
Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Combine granulated sugar, cornstarch, and 1/8 teaspoon salt in large bowl. Add berries to bowl and toss to coat. Transfer to 8″ square baking dish.
Process flour, oats, brown sugar, cinnamon, and remaining salt in food processor until combined. Add margarine and pulse until dime-sized clumps form. Transfer crumble to bowl and pinch together any powdery parts. Sprinkle (do not pat) crumble evenly over berries.
Bake until filling is bubbling around edges and topping is golden brown, about 30 minutes. Cool on wire rack for at least 30 minutes. Serve. (Once fully cooled, the crumble can be wrapped with plastic and refrigerated for 1 day. Bring to room temperature before serving.)