Summertime. And the blueberries are gorgeous.
Blueberry Tart with Oatmeal Crumb Crust
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup butter (margarine, solid coconut oil), in chunks
2 boxes (4 cups) blueberries
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon all-purpose flour
Preheat the oven to 350 degrees. Combine the flour, oats, cinnamon, salt and brown sugar together in a bowl. Work in the butter until the mixture resembles coarse crumbs. Measure out 1 cup and set aside. Add the remaining mixture to a 9-inch tart pan with a removable bottom and press firmly onto the bottom and sides. Bake for 10 minutes. Remove from the oven. Mix the blueberries, sugar, lemon juice and flour and spoon into the tart pan. Sprinkle remaining oat mixture on top. Bake for about 45 minutes or until the crust is golden brown. Let cool.
Makes 8 servings