One of my favorite recipes for fresh blueberries. Fast, easy but elegant.
Mom
- 2 pints fresh blueberries
- 2 tablespoons lemon juice
- 2 tablespoons Cointreau or Grand Marnier
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 1/2 teaspoon nutmeg
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tablespoons butter, softened
- 1 teaspoon cinnamon
Toss blueberries with lemon juice and Cointreau in a bowl and let sit a bit.
Preheat oven to 350°F. Place 8 ramekins or custard cups on a baking sheet lined with foil.
Add sugar, cornstarch, almond extract and nutmeg to the blueberries. Divide among ramekins.
Combine topping ingredients in a small bowl and mix until crumbly. Top blueberries with crumble mixture. This can be assembled ahead of time and kept in the refrigerator until ready to bake.
Bake for 25 minutes, until golden brown and bubbling in the middle to make sure the cornstarch has done its job.
Serve with ice cream or whipped cream.
Spencer Family Cookbook 