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Ingredients
- 4 ounces pecan pieces (about 1 cup)
- 1 cup all-purpose flour
- 1 1/4 cups rolled (old-fashioned) oats
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- A couple pinches salt
- 1 stick (8 tablespoons) butte,r cut into small pieces
- 2 pints fresh blueberries
- 1/2 lemon, juiced
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
Details
Servings 8
Preparation time 15mins
Cooking time 65mins
Adapted from foodnetwork.com
Preparation
Step 1
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Preheat the oven to 350 degrees F.
For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
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This was an easy dessert to make - minimal effort and fast (longest part was letting it bake in the oven. However, I did make some changes. First, I used an 8 x 8 inch pan. I substituted 1/2 C whole wheat flour and 1/2 C all purpose for the flour called for in the recipe. I also added one fresh pear, cored and very thinly diced. It didn't seem like there was enough fruit for this crumble and I needed to use that pear soon. I also used corn starch instead of flour as some other reviewers suggested. I didn't have any lemons or lemon juice on hand, so I threw in a few tablespoons of white wine for the acidity. One stick of butter didn't seem like enough moisture to clump the topping together. I increased the butter by half a stick. I also added the three tablespoons of sugar called for, plus two more tablespoons and one more handful of sugar (around 3/4 cup? - I know, hands are such accurate measuring devices! :- . It came out delicious! It tasted just like oatmeal with fruit in it, just crunchy. My boyfriend ate it the next couple of mornings as breakfast with whipped cream on top.
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