Topping:
6 Tbsp. unsalted butter, melted
2 C. unseasoned bread crumbs
2 Tbsp. sugar
1¼2 tsp. cinnamon
Filling:
1¼2 C. packed light brown sugar
3 C. blueberries
1¼4 C. hot water mixed with 1 Tbsp. fresh lemon juice
Topping: Heat oven to 350° degrees. Prepare bottom of oven-safe
glass or ceramic 11¼2 quart or larger baking dish. Mix bread crumbs,
sugar and cinnamon in a medium bowl. Stir melted butter into mixture
slowly, until bread crumbs are moistened. Set aside.
Filling: Sprinkle 3¼4 C. bread crumb topping evenly in bottom of
baking dish. Spread with half of the blueberries. Sprinkle half of
the brown sugar over the blueberries. Add remaining blueberries.
Sprinkle with remaining brown sugar. Spread remaining bread crumbs
evenly over top, pressing them gently onto blueberries. Drizzle
evenly with water and lemon juice mixture. Bake until topping is
lightly browned and crisp and blueberries begin to bubble gently,
about 40 minutes. Serve warm. |
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