Blueberry Crunch

• Combine together:
• 1 c. butter, melted
• 2 c. brown sugar
• 2 c. flour
• 2 c. quick oats

Press about 2/3 to 3/4 of this mixture into a greased 9″ x 13″ pan. Fill the pan to about 3/4 full with fresh blueberries. Set aside. Set aside the remaining crumble from the crust as well. You will use this as the crumb topping.

• In a pot combine together:
• 1 c. granulated sugar
• 1/3 c. cornstarch
• 2 c. water

Cook over medium heat, stirring constantly. Cook until it is thick and clear. Pour it over the berries. Sprinkle the crumbled crust mixture on the top. Bake at 350 degrees for one hour. This recipe has not been perfected. It generally bubbles over so I line the oven with tin foil. Sorry! I should probably make it in an 11″ x 15″ pan! It is tasty though.