12 oz. fresh blueberries
1 Tbsp. sugar
1 tsp. cornstarch
1/4 tsp. cinnamon
1 T. Brandy
Crumble topping:
1 cup flour
5 Tbsp. butter, chilled and cubed
1/4 cup dark brown sugar
Preheat oven to 350° F. Lightly butter a 1-quart ovenproof dish (or four small ramekins, I used these); set aside.
Put blueberries in a bowl with sugar, cornstarch, cinnamon, and brandy, and toss to mix. Pour berries into the prepared baking dish(es) and set aside for 15 to 20 minutes.
Place flour, butter, and brown sugar into the work bowl of your food processor. Pulse until the mixture resembles coarse crumbs.
Sprinkle crumble mixture evenly over the berries and bake for 45 to 50 minutes until the top is golden brown. Let crumble cool slightly before serving with your favorite topping, or none at all.
Serves 3-4.