Blueberry and Gingersnap Crumble

                  I went blueberry picking with my family this past weekend and we had the best
                       time. I used to go to this same place as a child and it was great to bring my
                                    own children there. It's all about creating memories.

                              I think she ate more blueberries than she put in the basket.

Blueberry and Gingersnap Crumble

For the filling

6 cups of blueberries

1/2 cup of sugar

1 1/2 tablespoons of cornstarch

1 teaspoon fresh lemon juice

1/4 teaspoon kosher salt

Crumble topping

     Anna's ginger thin cookies crushed, ( about 1 cup )

1/2 cup flour

1/2 cup light brown sugar

6 tablespoons cold butter. Cut into pieces

Ice cream for serving.

1) Preheat oven to 375 degrees. Make the filling. Mix blueberries,

sugar, cornstarch, lemon juice and salt in a bowl.

Transfer to an 8 - inch square baking dish.

2) Make the topping, Put gingersnaps, brown sugar and

flour in bowl. Mix, add butter and salt.

Mix until crumbly. Sprinkle over blueberry mixture.

3) Bake until bubbling in center and brown on top, about 45 min.

Let cool for about 30 minutes.

Doesn't this look like bliss in a dish?

Enjoy and make a Summer Crumble today.