Servings
6
Prep Time
20 Min
Cook Time
8 Min
Recipe by
Plugrà ® Kitchens
Ingredients
Topping
| 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 |
Filling
| 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 |
Steps
| 1 |
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.
|
| 2 |
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.
|
| 3 |
ASSEMBLING:
Remove the topping mixture from the refrigerator and crumble evenly over the top of the filling.
|
| 4 |
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.
|
NOTE:
If using a charcoal grill, prepare the grill for indirect heat. Place the skillet on the side without the coals and cover with the lid of the grill. Cook for 5 to 10 minutes or until the topping has cooked and the blueberries are bubbling.
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