|¾ cup (60g)||quick-cooking or old-fashioned oats|
|¼ cup (50g)||packed brown sugar|
|½ cup (60g)||all-purpose flour|
|1 tsp. (3g)||ground cinnamon|
|¼ cup (56g)||Plugrá® Premium Butter, unsalted, very soft|
|2 tbsp. (28g)||Plugrá® Premium butter, unsalted|
|3 pints (870g)||fresh blueberries, divided|
|¼ cup (50g)||granulated sugar|
|1 tbsp. (8g)||all-purpose flour|
|¼ tsp. (1.5g)||salt|
|¼ tsp. (0.5g)||freshly grated nutmeg|
TOPPING: Combine the oats, brown sugar, flour, and cinnamon in a medium mixing bowl. Blend in the butter until the mixture comes together and forms clumps. Refrigerate while preparing the blueberry filling.
FILLING: Melt the butter over medium heat in a 10-inch cast iron skillet. Add ½ of the blueberries and all of the sugar to the skillet and cook, stirring frequently, until the blueberries soften and can be easily burst when pressed with the back of a spoon, about 5 to 10 minutes. Remove from heat and add the remaining blueberries, the flour, salt and nutmeg. Stir to combine.
ASSEMBLING: Remove the topping mixture from the refrigerator and crumble evenly over the top of the filling.
Preheat a gas grill to 400°F and turn off all but 1 burner. Place the skilled away from the flame and close the cover of the grill. Maintain the temperature around 375°F and cook for 10 to 15 minutes or until the topping has cooked and the blueberries are bubbling. Enjoy warm with whipped cream or a scoop of vanilla ice cream.