Warm Blueberry Crumble

The original recipe was titled "Warm Cranberry Crumble", but in the middle of summer, I opted for the suggested variation: blueberries. Once I made and baked the flaky pie shell, the rest of the crumble came together very easily. I would definitely suggest this recipe to anyone, with two minor caveats: 1) the blueberry version called for slightly too much lemon juice and zest--I would cut the amount in half, 2) the suggested amount of crumble topping was way too much for the size of the pie shell. I shared this crumble with my family and everyone loved it. It was flavorful, juicy, and the crumble had great texture. I am looking forward to using cranberries and making this recipe on a cold winter's night.