Blueberry-Ginger Crumble

Ingredients:
2 cups fresh blueberries (or frozen)
1/3 cup white sugar
1 tablespoon lemon juice
1/2 cup flour
1/2 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons ginger chips (minced crystallized ginger)
1/3 cup butter

Directions:
Preheat oven to 350º.

Put the blueberries in a medium-sized glass bowl and rake the edge of a spoon through them to bruise the fruit slightly. Add 1/3 cup white sugar and 1 tablespoon lemon juice; stir, then set aside.

In a second bowl, combine 1/2 cup flour, 1/2 cup rolled oats, and 1/3 cup firmly packed brown sugar. Then stir in 2 tablespoons of ginger chips. Slice the butter into squares and add to the dry ingredients. Use a butter cutter to mix the contents until loose and crumbly.

Stir the blueberries and spread them in the bottom of a glass pie plate. Then sprinkle the crumble topping evenly over the blueberry filling. Bake at 350º for 20-30 minutes, until topping is golden-crisp and filling is bubbly.