Michigan Lemonade Crumble Recipe

Preheat oven to 375°F (190°C). Place a 10- to 12-inch cast-iron skillet on a baking sheet (to catch any drips) and set aside. Lightly butter the skillet with 1 tablespoon unsalted butter, coating the bottom and sides.

In a large bowl, combine 4 cups fresh Michigan blueberries, 1/2 cup granulated sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1/2 teaspoon vanilla extract and 1/4 teaspoon salt. Toss gently to coat the berries.

In a small bowl, whisk 2 teaspoons cornstarch with 1 tablespoon cold water until smooth, then stir the slurry into the blueberry mixture to thicken the juices as they bake.

Transfer the blueberry mixture into the prepared skillet, spreading into an even layer. Set aside while you make the crumble.

In a medium mixing bowl whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons powdered sugar, 1/4 teaspoon baking powder and 1/8 teaspoon salt until evenly combined.

Add 6 tablespoons cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add 1 large egg yolk and 1/2 teaspoon vanilla extract to the crumb mixture. Lightly mix with a fork just until incorporated — the dough should remain crumbly rather than forming a cohesive ball. If mixture seems too dry, add 1/2 teaspoon cold water.

Taste a small pinch of the crumble (optional). Adjust sweetness by adding up to 1 additional teaspoon granulated sugar if desired.

Evenly sprinkle the sugar-cookie crumble over the blueberry layer in the skillet, covering most of the surface but leaving some edges exposed for bubbling.

Place the skillet on the middle rack of the preheated oven. Bake for 26–32 minutes, or until the crumble is golden brown, the blueberry juices are bubbling around the edges, and the center registers a gentle jiggle.

If the crumble top is browning too quickly, tent the skillet loosely with aluminum foil for the last 5–8 minutes of baking.

Remove the skillet from the oven and let rest on a wire rack for 8–10 minutes. This allows the filling to thicken slightly and makes serving easier.

Scoop 3–4 scoops of blueberry waffle cone ice cream onto the warm crumble in the skillet or into individual bowls. Dust with 1 teaspoon confectioners' sugar if desired and garnish with fresh lemon slices.

Serve warm straight from the cast iron skillet so guests can dig in. Leftovers can be covered and refrigerated for up to 3 days; reheat gently in a 350°F oven until warm and re-scoop ice cream just before serving.