Blueberry Betty is a one-dish wonder, easy to prepare and scrumptious to eat.
Watch this quick how-to video and see just how quickly it comes together.
When serving this for company, I assemble the dish before guests arrive. When the doorbell rings, I put it in the oven and set a timer. It’s still warm (but not bubbling hot) when I serve it accompanied with ice cream.
The berries are vibrant and a sweet-tart edge, the crunchy topping is sweet with a crisp texture. Yum-Oh-Lah!
Blueberry Betty Yield: 6 servings 1 quart fresh blueberries 1 tablespoon fresh lemon juice 1/2 teaspoon ground cinnamon 1 cup all-purpose flour 1 cup granulated sugar 1/2 cup (1 stick) cold butter, cut into 6 pieces For serving: ice cream or whipped cream
Adjust oven rack to middle position. Preheat oven to 375 degrees. Put berries in 1 1/2-quart casserole. Sprinkle with juice and cinnamon.
In food processor fitted with metal blade, add flour and sugar. Pulse on/off 1 time. Add butter and pulse on/off until crumbly and butter is cut into pieces no bigger than peas. Do not blend into a dough – it should be crumbly. If you don’t have a food processor you can use two knives or a pastry cutter. Sprinkle mixture over berries. Bake 45 minutes. Allow to cool slightly before serving. It is best served warm accompanied with ice cream or whipped cream.******
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