I make this recipe every July when blueberries are in peak season. We get gallons of fresh berries from our garden and this is an easy recipe that everyone loves. I like to use a well-seasoned 12-inch cast iron pan instead of regular pie pans to cook my pies and crumbles. I like to heap in the blueberries, so I need the steep sides to contain everything. I like LOTS of crumbles. You can divide crumble topping in half, if desired.

Ingredients:

Blueberry filling

3/4 granulated sugar

1/4 cup cornstarch

1/2 teaspoon fine sea salt or kosher salt

6 cups fresh blueberries (about 2 pounds or 3 pints)

1-2 Tablespoons fresh lemon juice, depends on blueberries.

Crumble topping

1 1/2 cups all-purpose flour

2/3 cup packed brown sugar

12 Tablespoons of cold butter (6 oz)

Pinch of sea salt

Directions

Preheat oven to 375.

Filling:

Whisk together filling sugar, cornstarch and salt. Toss together with blueberries and lemon juice until evenly distributed. Put in 12-inch cast iron pan.

Crumble topping:

Cut butter into small pieces. In medium sized bowl mix together flour, brown sugar, white sugar and salt. Add butter to mix and use cutter or hands mix together until large crumbs form. Can be refrigerated until ready to use. Spread evenly on top of filling.

Put pan on a cookie sheet lined with foil to catch any spills while cooking. Bake on center rack for about 60 minutes until center is bubbling and crumb topping is browned.

Cool on rack for 1 hour, server with ice cream or whipped cream.