Ingredients

• 12 ounces frozen or fresh blueberries (if you have fresh or frozen elderberries, those would be great)
  
• 2 tablesoons corn starch
• 2 tablepoons lemon juice
• 1/4 cup granulated sugar

Crumb Topping

• 1 cup all purpose Gold Medal Flour
• 3/4 cups packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 pinch kosher salt
• 1 stick (8 tablespoons) cold unsalted butter, cubed

Directions

1. Preheat oven to 350 degrees F.
2. Place blueberries, corn starch, lemon juice and sugar into a 9 inch cast iron skillet over medium heat, stirring to combine. Stir and cook until bubbly and thick, about 7 minutes. Turn heat off.
3. To prepare crumb topping add flour, brown sugar, cinnamon and salt into a large mixing bowl, stir to combine. With a pastry cutter, cut in ice cold butter cubes until small pea size balls form. This takes a good constant 5 minutes of cutting butter into flour mixture. Pour crumb topping over blueberries and bake for 25-30 minutes, until blueberries are bubbling and crust is golden and firm to the touch. Remove and serve with warm with ice cream on top.

Makes 4-6 Servings