Lemon-Blueberry Crumble

Bake blueberries under a butter-and-cinnamon crumb topping, with lemon in both layers. Fresh or frozen berries work; frozen fruit needs a little longer in the oven.

Ingredients

• 6 cups blueberries, fresh or frozen (about 2 pounds)

• 1/4 cup granulated sugar

• 1/4 cup cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons fresh lemon juice

• 2 teaspoons finely grated lemon zest, divided

• 1 cup all-purpose flour

• 1/2 cup packed light brown sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 4 ounces cold unsalted butter, cut into cubes, plus extra for the baking dish

Directions

1. Heat the oven to 375°F. Butter an 8-by-8-inch baking dish.

2. Mix the blueberries with the granulated sugar, cornstarch, vanilla, lemon juice, and 1 teaspoon of the zest. Transfer this filling to the dish.

3. In a second bowl, combine the flour, brown sugar, cinnamon, salt, and remaining zest. Work in the cold butter until you have a coarse, crumbly mixture.

4. Scatter the topping over the berries. Place the dish on a rimmed baking sheet to catch any overflow.

5. Bake until the topping is golden and the filling bubbles: about 40–45 minutes for fresh berries or about 1 hour for frozen berries. Loosely cover with foil if the topping browns before the filling is ready.

6. Let the crumble cool for 15 minutes before serving.

Recipe source: Simply Recipes.