Author Notes: I got this recipe from my father’s distant cousin, Hasso, who serves it each year in Sorrento, Maine. Make a double batch, serve it hot and gooey, and be sure you have some vanilla ice cream on hand. —Marian Bull
Makes: one 8 x 8-inch pan
Ingredients
For the filling
-
1
quart wild blueberries (conventional will do)
-
2
tablespoons flour
-
2
tablespoons sugar
For the topping
-
1
cup flour
-
1/2
cup brown sugar
-
1/2
cup cold butter, cut into pieces
Directions
- Preheat your oven to 350 °F.
- Mix the filling ingredients and put in an 8 x 8 baking dish.
- Mix the topping roughly (so that it’s still lumpy) and sprinkle over top. Bake for 30 minutes. Serve hot, preferably with vanilla ice cream.