SAUCE
¾ cup white sugar
2 T. cornstarch
1 cup water
1 tsp. vanilla
1 T. lemon juice
4 cups juneberries
CRUMBLE
¾ cup rolled oats
½ cup brown sugar
½ cup flour
1 tsp. cinnamon
1/3 cup butter
In a saucepan, combine sugar, cornstarch and water. Heat to boiling. Cook and stir until thickened. Remove from heat. Stir in lemon juice and vanilla. Place juneberries in a greased 9x9 pan or casserole dish. Drizzle with sauce and set aside.
In a bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle on top of juneberry mixture. Bake at 350 degrees for 40 to 60 minutes or until golden brown. Serve warm or cold with ice cream or whipped cream.
RECIPE by Diane Schmidt, Mor-Gran-Sou Electric Cooperative member
