PARISH’S BLUEBERRY CRISP

4 cups blueberries

¼ cup plus 2 tablespoons water 1 tablespoon fresh lemon juice

½ cup granulated sugar

2 teaspoons cornstarch

Brown Butter Crumble (see recipe) Vanilla Bean Ice Cream (see recipe)

Preheat oven to 350 degrees. Lightly grease a 9-inch square baking dish.

In a large saucepan, combine blueberries, water and lemon juice over medium heat. In a small bowl, stir together sugar and cornstarch. When blueberry mixture begins to bubble around the edges, add sugar and cornstarch. Cook until mixture thickens, stirring constantly, about 4 minutes.

Pour mixture into prepared baking dish. Top with Brown Butter Crumble and bake 30 minutes or until crumble is golden brown and fruit is bubbling throughout. Allow to cool slightly before serving, and serve with ice cream, if desired. Serves: 9

CONTRIBUTED BY KAYLEE JOHNSON