Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla ice cream, it's the ultimate summer dessert. If you're making it out of season, feel free to use frozen blueberries.
You can double the amount of crumb topping, if desired. Just keep an eye on it in the oven -- you may need to add up to 15 minutes to the baking time to make sure the cornstarch thickens properly and the blueberries are bubbling in the center. The topping can also be made in advance and stored in the freezer.