Summer Pottery and Blueberry Crumble Recipe

Hand Painted Jar ( 9 inches tall)
Cracker Tray

Blueberry Crumble Recipe

For the Filling

  • 2 pints of fresh blueberries
  • 1/2 can of Eagle Brand milk

For the crumble topping

  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup sugar
  • 1/2 cup butter melted
  • 1/8 teaspoon of fine sea salt


Heat oven to 375 degrees

In a large bowl mix the blueberries and Eagle Brand Milk

Pour into a 8 x 8 or 9 x9 casserole dish that has been greased with butter

In another bowl mix the remaining ingredients and sprinkle over blueberry filling.

Bake 25 to 35 minutes until the topping has turned light golden brown.

Cool about 10 minutes before cutting.

Serve with cool whip or vanilla ice cream

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