2 cups of blueberries
3 tablespoons of sugar
1/2 tablespoon flour
1/8 teaspoon salt
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 stick softened butter
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon Blueberry Balsamic Vinegar
1-2 tablespoons coarse sugar for crunch
Vanilla ice cream
Preheat oven to 375 degrees. In a bowl, mix blueberries 1 tablespoon of the balsamic vinegar; then mix with sugar, 1/2 tablespoon of flour and salt. Spray an 8 inch square or round baking dish with non-stick spray and add blueberries.
In a bowl, combine oats, brown sugar, flour and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork or your hands until it becomes clumped together. Layer crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.
While buckle is baking, add vinegar to a small saucepan and heat over low heat until it reduces by half – about 5-6 minutes. Set aside to cool, the mixture should thicken as it cools. When blueberry buckle is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.