Cinnamon-Blueberry Crunch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My husband, Don, and I made dinners together when we were first getting to know each other, writes Lisa Pendelton of Pasadena, California. I was surprised to discover that everything from food shopping to sharing in the kitchen came so naturally to him. We had a lot of great meals, and once he spent all day making me a bouillabaisse for my birthday. That's when I knew I could definitely marry him. Ingredients:
5 1/2-pint baskets blueberries or 1 1/2 pounds frozen, unthawed |
1 1/4 cups sugar |
1 tablespoon fresh lemon juice |
2 1/2 teaspoons ground cinnamon |
3/4 cup all purpose flour |
5 tablespoons unsalted butter, room temperature |
vanilla ice cream |
Directions:
1. Position rack in top third of oven and preheat to 400°F. Place berries in 11x7-inch glass baking dish. Add 3/4 cup sugar, lemon juice, and 1 1/2 teaspoons cinnamon; mix gently. Bake berry mixture until juices are bubbling, about 40 minutes.
2. Meanwhile, mix flour, butter, remaining 1/2 cup sugar, and 1 teaspoon cinnamon in medium bowl. Rub topping together with fingertips, pressing until small moist clumps form.
3. Mix 2 tablespoons topping into warm berry mixture. Let stand 2 minutes. Sprinkle remaining topping over berry mixture. Bake until fruit is bubbling thickly and topping is golden brown and crisp, about 50 minutes longer. Let stand 10 minutes; serve with ice cream.
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