I have a friend named Mrs. Crocker. She is my mentor when it comes to cooking. In fact, she frequently sends me tips and recipes. We have become close friends and I often call her by her first name – Betty.
Betty sent me a recipe last week that she said was delicious. It sounded really good and I knew Betty wouldn’t lie.
It was called Blueberry Crumble, I fixed a batch and I’m sure Betty won’t mind if I shared it, especially if you use ingredients with her name on it. Betty is a prolific food manufacturer, by the way.
The recipe begins with a 17.5. oz. pouch of Betty Crocker sugar cookie nix. Betty says if you use any other brand, it will suck, so I used Betty Crocker cookie mix. Put a cup of the mix aside, then dump the reminder in a bowl and cut in ½ C cold butter, Mix until crumbly, don’t over do it. Put the butter/cookie mix into a greased 9-inch square pan and press the mixture on the bottom of the pan. Bake in a 350 oven for 15 minutes. In a medium bowl, mix 3 C blueberries, ½ C sugar, ¼ C cornstarch, 1 T finely grated lemon peel and 1 T lemon juice. Pour the mixture into the crust, spread evenly and then sprinkle on the reserved 1 C cookie mix and drizzle on a speck of melted butter. Bake somewhere between 32 and 36 minutes, until the top is light, golden brown and bubbling along the edges. You can eat it hot with some ice cream, or let it cool and cut it into bars. It’s good either way. Mrs. Crocker never lies.
1 17.5 oz. pkg. Betty Crocker sugar cookie mix
½ C butter
½ C sugar
¼ C cornstarch
1 T lemon zest
1 T lemon juice