Cinnamon-Blueberry Crunch

• 5 1/2-pint baskets blueberries or 1 1/2 pounds frozen, unthawed
• 1 1/4 cups sugar
• 1 tablespoon fresh lemon juice
• 2 1/2 teaspoons ground cinnamon
• 3/4 cup all purpose flour
• 5 tablespoons unsalted butter, room temperature
• Vanilla ice cream

1. Position rack in top third of oven and preheat to 400F.
2. Place berries in 11x7-inch glass baking dish.
3. Add 3/4 cup sugar, lemon juice, and 1 1/2 teaspoons cinnamon; mix gently.
4. Bake berry mixture until juices are bubbling, about 40 minutes.
5. Meanwhile, mix flour, butter, remaining 1/2 cup sugar, and 1 teaspoon cinnamon in medium bowl.
6. Rub topping together with fingertips, pressing until small moist clumps form.
7. Mix 2 tablespoons topping into warm berry mixture.
8. Let stand 2 minutes.
9. Sprinkle remaining topping over berry mixture.
10. Bake until fruit is bubbling thickly and topping is golden brown and crisp, about 50 minutes longer.
11. Let stand 10 minutes; serve with ice cream.

baskets blueberries, sugar, lemon juice, ground cinnamon, flour, unsalted butter, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/cinnamon-blueberry-crunch-105322 (may not work)