Blueberry Crumble

Makes 8 servings

5 c. blueberries

9-inch graham cracker crust

3/4 c. brown sugar, packed

3 T. all-purpose flour

1-1/2 t. vanilla extract

1/4 t. lemon zest

8-oz. container sour cream

1/4 c. soft bread crumbs

1 T. sugar

1 T. margarine, melted

Spoon blueberries into crust; set aside. In a bowl, blend together brown sugar, flour, vanilla, lemon zest and sour cream; spread evenly over blueberries. In a separate bowl, mix together bread crumbs, sugar and margarine; sprinkle over sour cream mixture. Bake, uncovered, at 375 degrees for 40 minutes, or until crumble is golden. Serve warm.

Share your best berry dessert! Fill a plastic zipping bag with the dry ingredients; seal. Wrap the bag in a square of homespun fabric and tie closed with raffia. Give with a recipe card and a pint of fresh berries from the farmers’ market.