Recipe information
Yield
6 to 8 Servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.