Name: Toaster-Oven Blueberry Crumbles
Total time: 1 h
Ingredients: 2 tablespoons granulated sugar; 1½ teaspoons cornstarch; ⅛ teaspoon table salt , divided; 10 ounces (2 cups) blueberries; ½ cup (1½ ounces/43 grams) old-fashioned rolled oats; ¼ cup (1¼ ounces/35 grams) all-purpose flour; ¼ cup packed (1¾ ounces/50 grams) light brown sugar; ¼ teaspoon ground cinnamon; 4 tablespoons unsalted butter , melted and cooled

Why This Recipe Works

To avoid a soupy filling, we added a thickener rather than precooking the berries; cornstarch firmed up the blueberry filling nicely while preserving the berries’ flavor and texture. A combination of butter, flour, brown sugar, oats, and a sprinkle of cinnamon provided the best flavor and texture for the streusel topping. Leaving the streusel in chunks with pea-size pieces kept it from sinking into the filling.

Before You Begin

Do not substitute frozen berries in this recipe. Avoid instant or quick oats here. This recipe uses two 12-ounce ramekins; you can also assemble the crumble in a single 3-cup oven-safe casserole or soufflé dish and increase the baking time to 35 to 40 minutes.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 375 degrees. Combine granulated sugar, cornstarch, and pinch salt in medium bowl. Gently toss blueberries in sugar mixture, then divide between two 12-ounce ramekins.

Combine oats, flour, brown sugar, cinnamon, and remaining pinch salt in now-empty bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout. Sprinkle topping evenly over blueberries, breaking up any large chunks.

Place ramekins on aluminum foil–lined small rimmed baking sheet and bake until filling is bubbling around edges and topping is deep golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Let crumbles cool on wire rack for 15 minutes before serving.