Monday, January 16, 2012

Blueberry Crumble


3 pints SVO blueberries
¾ cup granulated sugar
1 tablespoon cornstarch
1.4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
Lemon Juice (optional)
1 ½ cups all purpose flour
2/3 cup firmly packed light brown sugar
8 tablespoons unsalted butter

1. Preheat oven to 375F.
2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and zest; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish
3. Combine flour and brown sugar. Cut in butter with a pastry cutter or two knifes until mixture resemble  coarse meal. Sprinkle over fruit.
4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Serves 6



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