Blueberry Crisp with Old-Fashioned Lemon Sauce (MRS)

By hmp13

Pretty much any fruit can be used for this dish. Serves 6 to 8

Ingredients

• Lemon Sauce:
• 1/2 cup packed brown sugar
• 2 cups homemade soft breadcrumbs
• 4 tablespoons butter, melted
• 3 cups fresh or thawed blueberries
• 3/4 cup sugar
• 3/4 cup plus 1/3 cup water
• 1/4 cup cornstarch
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 2 cups plus 1 tablespoon cold water
• 2 tablespoons butter, at room temperature
• 1 egg yolk
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest

Preparation

Step 1

Preheat the oven to 350. Butter an 8 by 8-inch baking dish.

In a bowl, combine the brown sugar, breadcrumbs, and melted butter and stir well.

Combine the blueberries, sugar and the ¼ cup water in a large saucepan over medium high heat. Bring to a boil, stirring for 2 minutes, until the sugar dissolves. In a small bowl, stir together the cornstarch and remaining 1/3 cup water to make a smooth paste. Gradually stir the cornstarch paste into the blueberry mixture and cook, stirring constantly, for 5 minutes, until thickened. Pour the blueberry mixture into the prepared baking dish. Sprinkle the brown sugar mixture over the filling. Bake the crisp for about 20 minutes, until browned and bubbly.

To make the lemon sauce, in a large saucepan, combine the cornstarch, sugar and the 2 cups water over medium low heat. Stir well and bring to a simmer. Cook, stirring constantly, for 1 to 2 minutes, until very thick. Stir in the butter.

In a small bowl, whisk together the egg yolk and remaining 1 tablespoon water. Stir into the sauce. Cook for 1 to 2 minutes, but do not let boil. Remove from the heat and stir in the lemon juice and lemon zest.

Serve the crisp warm with the lemon sauce poured over the top.