FOR THE FILLING
24 oz fresh blueberries
3 T sugar
2 T all-purpose flour
1 T fresh lemon
Pinch fine sea salt

FOR THE CRUMBLE TOPPING
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup brown sugar
1/2 cup butter, melted or substitute 1/2 cup melted coconut oil
1/8 t fine sea salt

BELLE BLUE SAUCE FOR CRUMBLE & ICE CREAM
1/4 cup sugar
1 1/2 T corn starch
• dash salt
1/4 cup Belle Blue
1 cup fresh blueberries

Preparation:
Heat oven to 375°F. Add filling ingredients to a 9-inch pie dish. Toss all filling ingredients until well combined. In a medium bowl, combine flour, oats, sugar, and the salt. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over blueberry filling by hand and pressing the
crumbles together to create larger clumps of topping. Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. For the sauce, mix sugar, corn starch, and salt together in a small sauce pot. Add wine and blueberries and bring to simmer 3-5 minutes until slightly thickened. Cool 10 minutes and serve with warm crumble over vanilla ice cream.