email this page
Ingredients
3 pints blueberries
¾ cup granulated sugar
1 tablespoon cornstarch
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
Lemon juice (optional)
1½ cups all-purpose flour
2⁄3 cup firmly packed light brown sugar
8 tablespoons unsalted butter
Instructions
¾ cup granulated sugar
1 tablespoon cornstarch
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
Lemon juice (optional)
1½ cups all-purpose flour
2⁄3 cup firmly packed light brown sugar
8 tablespoons unsalted butter
1. Preheat the oven to 375F.
2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and zest; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle over fruit.
4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Nutritional Information
2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and zest; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle over fruit.
4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Serves 6.
Recipe by Damon Lee Fowler, "Relish Classic Dishes," June 2007.
Per serving: 470 calories, 15g fat, 4g prot., 86g carbs., 4g fiber, 110mg sodium.
