1 cup old-fashioned rolled oats (will have to replace this with something else)
1/2 cup flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) butter
In a medium bowl, whisk together the oats, flour and granulated and brown sugars. Using your fingers, mix the butter into the dry ingredients until the mixture is combined and resembles small peas.
4 pints blueberries
1/4 cup sugar
2 tablespoons flour
5 tablespoons heavy cream
2 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
Heat the oven to 350 degrees. In a large bowl, toss the blueberries with the sugar, flour, heavy cream, orange juice and zest.
Place the filling into an 8-inch square baking dish or 2-quart gratin dish, and sprinkle over the crumble topping.
Bake until the crumble topping is golden brown and the filling is bubbly, 30 to 35 minutes. Remove from the oven and place on a rack to cool slightly.