Delicious Blueberry Crumble

by Millie Bentley

Greetings! Can you take one more blueberry recipe? I heard that blueberries are abundant in the Bethel area this year. Here’s a delicious recipe to use for those berries. You can use fresh or frozen.
Blueberry Crumble
6 tablespoons flour
6 tablespoons sugar
1/4 cup old fashioned rolled oats
¼ cup brown sugar, packed
¼ cup walnuts, chopped
1 teaspoon lemon zest
1/4 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon cinnamon
4 tablespoons butter, softened
½ cup sugar
¼ teaspoon salt
2 teaspoons lemon juice
½ teaspoon vanilla
4 cups blueberries
2 tablespoons cornstarch
2 teaspoons apple juice
Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish (or 4 each 6 ounce ceramic ramekins for individual servings).
Combine all topping ingredients in a large bowl and, using your fingers, work the butter into the mixture until crumbly. Place in freezer for 30 minutes to let chill while filling is prepared.
Mix together all filling ingredients in a large bowl. Pour into prepared baking dish – or dishes. Place topping evenly over filling and bake in preheated over for about 35 to 40 minutes until berries are bubbly and topping is browned. Serve with vanilla ice cream if desired. Makes 4 generous servings. Yummm! (Note: You may need to add more sugar to the filling if your blueberries are small and very tart.)
Until next week, dear Reader, vaya con Dios.