INGREDIENTS

For The Crumble Topping

• 8 tablespoons salted butter
• 3/4 cup all purpose flour
• 3/4 cup rolled oats
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon cinnamon
• Pinch kosher salt

For The Fruit Filling

• 2 cups Josh Pond's frozen, wild organic Maine blueberries
• 3 cups peeled, cored, 1/2" diced apples, about 4
• 1 tablespoon all purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon 
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/4 teaspoon kosher salt

INSTRUCTIONS

• Preheat the oven to 350F. Grease a 10” cast iron skillet (or similar sized pan) with butter or cooking spray and set aside.
• Add the flour, oats, brown sugar, cinnamon, and salt to a small bowl and mix well with a fork. Pour the melted butter over the flour mixture and mix until evenly combined.
• Add the blueberries, apples, flour, sugar, cinnamon, vanilla, lemon juice, and salt to the prepared cast iron pan. Mix well with a spatula until combined, then spread out to form an even layer across the bottom of the pan.
• Use your hands to crumble the crumble evenly over the fruit, leaving some pieces bigger and some smaller.
• Bake in the middle rack of the oven for 45 to 50 minutes, until the fruit is bubbly and the crumble has browned. Let sit for 10 to 15 minutes to set.
• Serve warm topped with vanilla ice cream, or as desired. Store any leftovers in the refrigerator for up to 5 days.