Blueberry Crisp

The homemade cookbook my mom made each of us for Christmas a few years ago.
It contains all of our families' most treasured and famous recipes.

Over the 4th of July, my mom made her heavenly, blueberry crisp. I will admit, I ate it for two days straight. I would blame it on me being pregnant, but my mom did too. It's just that yummy. Like cake, it gets better and better each meal. Here is the recipe, but with how many times my mom's made it, I can't promise this is exactly how she does it. 

For the crumble:

~2 cups flour
~3/4 cups brown sugar
~1-2 sticks of melted butter

Mix ingredients with hands, starting with just 1 stick of butter. It should be crumbly but hold together when squeezed. If its too dry, add another stick of butter. My mom prefers a stickier, wetter crumble.

Butter a pan and fill 2/3 with blueberries. Add a handful of flour and stir. Squeeze half a lemon over it. Put the crumble on top! Bake this masterpiece at 350 till the juices start to come through and the crumble is brown. Serve warm with vanilla ice cream! 

We prefer a shallow pan so the crisp is thinner. Be your own judge on the amount of blueberries... That is part of the art, mastering the ratio of crumble to blueberries. The crumble here is enough for a 9x13" pan. Over the fourth we broke it into smaller, thinner tins.