Blueberry Crumble Tart with Cream Cheese Whipped Cream

Preheat oven to 400 degrees f. Spray an 11-inch tart pan with a removable bottom with nonstick cooking spray. In a large bowl combine, flour, oats, brown sugar, 1/2 c. granulated sugar, baking powder and 3/4 t. salt. Add the butter pieces and using your fingertips rub the butter and the flour mixture together until the butter is broken down and incorporated into the flour mixture (it should look streusel-like). Remove 1 1/2 c. and reserve. To the remaining mixture add the 2 T. water and mix. The dough should be able to hold together at this point, similar to cookie dough.

In a large bowl, combine the filling ingredients and toss well to combine. Add the filling to the par-baked tart shell, leaving a 1/2-inch border around the edges. Sprinkle the reserved crumb topping over the top of the filling. Place in the oven, reduce the heat to 350 degrees f. and bake until the juices are bubbling and the topping is browned, 45-55 minutes. Cool completely on a wire rack before serving.