This version is the one I make most often in the summer:
In a greased 2-quart casserole dish, stir together
- 5 cups blueberries
- 1 cup sugar
- generous shake or two of cinnamon
- not as generous shake of nutmeg
- 1 and 1/2 cups of oats
- 1/2 cup brown sugar
- 1/3 cup flour
- 1 stick butter
There you have it. All you need to do is top it off with a scoop of Breyers® vanilla ice cream and pour yourself a cup of coffee.
You can make this into an autumn spectacular by using 2 cups of cranberries and 3 cups of unpeeled apples (love that "unpeeled" part!) instead of the blueberries, eliminating the nutmeg, and maybe adding some pecans or walnuts in the topping.
It becomes a Valentine treat if you substitute cherries for the blueberries...or take a real shortcut and put the topping over a couple of cans of prepared cherry pie filling. (Leave out spices this time.)
I've also made it with peaches. You basically can't go wrong.
And did I mention that you can eat this for breakfast? (Just omit the ice cream.) Don't give me that look! It has fruit and oats, doesn't it? Doesn't that qualify as breakfast? I think so. :-)
*Thanks, Tamara and Jill!