Filling:
5 c Frozen Blueberries
1 c Sugar
½ tsp Cinnamon
dash of Nutmeg
½ Lemon Zest (large)
1 Granny Smith Apple (peeled, grated, drained & finely diced)
5 Tbs Tapioca (ground - tapioca flour)
Crumble:
1 1/2 c Quick Rolled Oats
3/4 c All Purpose Flour
3/4 c Light Brown Sugar
1 tsp. Cinnamon
12 tbsp. Unsalted melted butter
To make the blueberry filling, pour frozen blueberries in a large pot on stovetop. Heat on high.
Once berries become warm, add sugar, cinnamon, nutmeg and lemon.
Stir periodically. Once blueberries warm up, add in apples. Stir vigorously. Then sift in ground tapioca. Stir vigorously.
Let boil & juices thicken.
Pour cooked filling into heat resistant container to cool. Allow to cool and set up for several hours.
To make the crumble topping, add all ingredients to a large bowl and mix. Melt the butter. Add butter intermittently until crumble becomes thick and full of butter chunks.
Pre-heat oven to 350.
Pour blueberry filling into an all butter pie crust. Top with crumble mixture.
Bake at 350 for 30 minutes, rotate and bake for another 25 mins. Check progress. Add an additional 10 minutes if needed.
Cool for a minimum of 2 hours, slice, and serve.