Blueberry-Hazelnut Crumble

2.5 C. blueberries (about a pint)

1 tsp. sugar

1/2 T. flour

1/2 T. lemon juice

1/2 C. flour

1/2 C. brown sugar

1/4 C. oats

1/4 C. chopped hazelnuts

1/2 tsp. cinnamon

4 T. butter

 

Preheat oven to 375 degrees. Rinse the berries and drain thoroughly. Put the blueberries in a mixing bowl and add lemon juice, sugar and one-half T. of flour. Set aside until you are already with the crumble topping. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs. Pour the blueberries into four 1 1/2-C. ramekins. You could, of course, just make one big crumble in a 9-inch pie pan. Next, cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling. Can be served hot or at room temperature. Goes very well with ice cream or frozen yogurt.