In a saucepan cook over high heat, melt the butter and sugar together, stirring continuously until they start to brown.
Stir in the frozen blueberries and cook for three minutes.
Now add the optional liqueur and cook, stirring well, for two to three minutes.
Add the corn starch mixture and continue to cook, stirring carefully for five to six minutes until the mixture starts to thicken.
If you’re like me you like super sweet, add the optional sugar and stir well.
Turn the heat off and let it rest until it starts to cool. Pour the cooled blueberry mixture into the individual ovenproof dessert cups. Make sure you leave about a ¼ inch from the top rim of each cup. Let it rest in the fridge until it cools completely. Make the crumble.
Mix all the crumble ingredients together with your fingers until they make a soft paste. Pat the butter mixture into the shape of the vessel.
Once the berry mixture has cooled, cover the top with the crumble, leave space all the way around the sides of the dish and bake in the oven at 375 degrees for 15 minutes.
Let it rest until room temp and serve with a scoop of vanilla ice cream on top
1 bag frozen blueberries, about 12 ounces
4 tablespoons butter
4 tablespoons C&H® or Domino® sugar
1½ ounces Chambord, cassis or rum (optional)
3 tablespoons corn starch mixed with 4 tablespoons of water
2 tablespoons C&H® or Domino® sugar (optional)
2 packets instant oatmeal
6 tablespoons chilled butter