2 cups fresh or frozen blueberries
1/2 cup pomegranate seeds
1/2 cup tart cherry juice
1 tbsp ground ginger
1/2 cup sugar or splenda
1/4 cup honey
1 cup instant oats
1/2 cup powdered sugar
2/3 cup butter melted
1/2 cup brown sugar.
1/4 cup flour
2 tbsp corn starch
Combine honey, melted butter ginger, oats, flour and brown sugar in a bowl mix by hand until soft crumbles form. Set aside. In a medium sauce pan heat cherry juice and sugar bring to a simmer combine cornstarch and 1/4 cup water and mix together. Slowly stir cornstarch mixture into the simmering pot. Stir until slightly thickens. Let sauce cool to room temperature. Pour sauce over blueberries ad pomegranate seeds and toss separate into six small baking dishes or place all in one eight by eight pan. Top with crumb mixture and place in a 350 degree oven for fifteen minutes. Recipe
serves six.