Recipe By Tracy (sugarcrafter )
Description
A delicious summer treat that is easily whipped up, when it’s not too hot to turn on the oven, of course!
Ingredients
FOR THE FILLING:
- 3 cups Fresh Blueberries
- ⅓ cups Granulated Sugar
- 3 Tablespoons Brown Sugar
- 3 teaspoons Cornstarch
- 1 teaspoon Ground Ginger
- 1 Tablespoon Lemon Juice
FOR THE CRUST:
- 1 cup Unsalted Butter
- ⅓ cups Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Flour
- 2 Tablespoons Cornstarch
- 1 teaspoon Kosher Salt
Preparation
Preheat the oven to 350 degrees and grease a 9×9″ baking dish. To make the filling, crush the blueberries and then pour them into a medium bowl. In a small bowl, mix together the sugars, cornstarch, and ginger. Stir the sugar mixture and lemon juice into the blueberries.
To make the crust, in a medium bowl, cream together the butter, brown sugar, and vanilla. In another medium bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients into the wet ingredients half at a time until crumbly. Press 2/3 of the dough into the pan, reserving the remaining third. Bake the crust about 10 minutes or until very lightly browned.
Pour the blueberry filling onto the hot crust, and then sprinkle the remaining dough over the top. Bake 20-25 minutes or until the crumb topping turns golden brown. Cool before serving.
