Skill required: Confident baker
5 cups Blueberries, fresh or unsugared frozen
1/2 cup Granulated Sugar
1 tablespoons Lemon juice
3 tablespoons Cornstarch
Topping:1 cup All-Purpose Flour
1/2 cup Dark Brown Sugar, firmly packed
3/4 teaspoon Cinnamon
1/8 teaspoon Salt
3 oz Salted Butter (3/4 stick)
1. Use an 8" x 8" x 2" metal or glass baking dish.You do not have to grease or butter the inside of the baking pan or dish.
2. Preheat oven to 375 degrees F. Position rack in center of oven.
3. In a large bowl mix together the sugar, salt and cornstarch and blend them together thoroughly.
4. Add the blueberries and lemon juice and stir everything together thoroughly.
5. Pour the fruit mixture into the baking pan or dish and even out the top.
6. Put the flour, sugar, cinnamon and salt into a large mixing bowl and stir them together until no lumps of brown sugar remain.
7. Cut the butter into several pieces and drop the pieces into the bowl.
8. Using a pastry blender or 2 knives, cut the butter into the flour so that the mixture is like a very coarse meal.
9. Using your fingertips, squeeze the topping together so that it looks all irregularly lumpy, like coarse crumbs.Take your time and do it thoroughly.
10.Spread the topping evenly over the blueberries (which are already in the baking pan) and press down with a spatula or your fingers until you have a fairly flat and slightly pushed down layer of topping completely covering the fruit.
11.Bake the crisp until the blueberries are cooked and the topping is browned - about 40- 45 minutes.
12. Let the crisp cool down to room temperature as it will firm up a bit as it cools. Although it is delicious at room temperature, it is at its very best when served warm and juicy with a scoop of vanilla ice cream.
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