Grandma was a wonderful cook, and this basic dessert recipe is easy to adapt to whatever is in season! We use the same basic “formula” for rhubarb crunch and raspberry-apple crunch. Just increase the sugar if you’re using a sour fruit.–Mellyn 

Yield: 12 servings

• 3 cups blueberries
• 2 tablespoons flour
• 1/2 cup sugar
• 1 cup sugar
• 1 teaspoon baking powder
• 1 egg, well beaten (or 2 Tablespoons egg powder plus 3 Tablespoons water)
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup oatmeal
• 1/4 cup melted butter or oil

1. Mix blueberries, flour and 1/2 cup sugar and butter in a bowl.
2. Put in greased 9×13 pan.
3. Mix remaining ingredients and dump on top of blueberry mixture.
4. Bake at 375 degrees for 30-35 minutes or until the crunch starts to look golden.
5. Serve with ice cream whenever possible!

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