Ingredients

• 4 cups Wild blueberries, fresh or frozen
• 1/4 cup Pure maple syrup
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Cornstarch
• 1/2 teaspoon Ground cinnamon
• 1 cup Rolled oats
• 1/2 cup All-purpose flour
• 1/2 cup Brown sugar
• 1/2 cup Cold butter, diced
• 1/2 cup Chopped pecans
• 2 tablespoons Pure maple syrup (for crumble)
• 1/4 teaspoon Salt

Instructions

1. 1

   Preheat oven to 190°C (375°F). Lightly butter an 8x8 inch (20x20 cm) baking dish.

2. 2

   In a large bowl, combine the wild blueberries, 1/4 cup maple syrup, lemon juice, cornstarch, and cinnamon. Pour the mixture into the prepared baking dish.

3. 3

   In a separate bowl, combine the rolled oats, flour, brown sugar, chopped pecans, and salt.

4. 4

   Add the cold, diced butter and, using your fingers or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Then stir in the remaining 2 tablespoons of maple syrup.

5. 5

   Sprinkle the crumble topping evenly over the blueberries.

6. 6

   Bake for 30 to 35 minutes, or until the blueberry filling is bubbly and the crumble topping is golden brown and crisp.

7. 7

   Let cool for a few minutes before serving. Excellent served warm, on its own or with a scoop of vanilla ice cream.