BLUEBERRY CRUMBLE

Preheat oven to 400° and spray an 9x11" pyrex pan.

Bottom Ingredients:

• 4-6 cups blueberries (2-3 pints)**
• ¼ all purpose flour
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tsp lemon juice
• 1/8 tsp salt

Cornstarch Mixture:

• 1 Tablespoon cornstarch
• ¼ cup water
• 2/3 cup sugar

** If you use 6 cups of blueberries, double the cornstarch mixture and use a 9X13 pyrex pan!

Rinse and remove any stems from blueberries. Add other ingredients to berries and mix in a large bowl. In saucepan, over low heat, combine water, sugar and cornstarch. Stir over low heat until sugar and cornstarch are dissolved. Add cornstarch mixture to berries to coat them and wait 15 minutes before pouring the berry mixture into pan.

Crumble Ingredients:

• 1 cup granulated sugar
• ¼ cups of natural turbinado sugar
• 2 ¼ cups all purpose flour
• 2 ¼ sticks salted butter (do not use margarine!)

Mix sugar and flour together, then cut in butter until butter is thoroughly combined and crumbles form. Sprinkle crumble mixture over berries.

Bake in a 400° oven for 35 minutes or until crumbles brown and berry mixture bubbles. Serve warm with a scoop of vanilla bean ice cream.