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Categories:
blueberries sugar cornstarch salt ground cinnamon nutmeg lemon lemon juice flour brown sugar unsalted butter
Viewed: 6 - Published at: 5 years agoIngredients
- 3 pints blueberries
- 34 cup sugar
- 1 tablespoon cornstarch
- 14 teaspoon salt
- 1 teaspoon ground cinnamon
- 12 teaspoon nutmeg
- 1 lemon, zest of
- lemon juice (optional)
- 1 12 cups flour
- 23 cup brown sugar
- 8 tablespoons unsalted butter
Method
- Combine berries, sugar, cornstarch, salt, cinnamon, nutmeg and lemon zest; toss gently.
- Add lemon juice if berries are not tart enough for your tastes.
- Spoon fruit mixture into a 2 quart casserole dish.
- Combine flour and brown sugar.
- Cut in butter with a pastry blender or fork until the mixture resembles coarse meal.
- Sprikle over fruit.
- Bake at 375 degrees until topping is golden brown and filling is bubbly in the center - about 45 minutes.
