Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup butter or margarine, softened
  • 1/4 cup shortening
  • 1/2 cup milk
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon grated lemon peel, if desired
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 egg
  • 1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, softened
  • 3 tablespoons packed brown sugar
  • 1 teaspoon cornstarch
  • Juice reserved from crushed pineapple
  • 1/4 teaspoon lemon juice

Instruction

  • Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
  • In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
  • Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.