Sage Blueberry Sundae with Sugar Cookie Crumble

Preheat oven to 425 degrees F.

In a medium saucepan combine blueberries, juice of one lemon, minced sage and first measure of sugar. Bring to a simmer over medium heat, reduce heat to medium low and cook for 15 minutes until sugars are thick and syrupy.

In a small bowl combine butter, flour, and remaining sugar mixture all three together with fingers until the mixture resembles sand. Spread crumb mixture out over two baking sheets. Place in preheated oven for 5 minutes until browned around the edges. Let cool for 10 minutes. Break the crumb cookie sheet apart to form irregularly shaped cookies.

To serve, divide blueberries between individual dessert dishes. Top with a scoop of vanilla ice cream and a couple of cookie pieces.