DAVID LIEBERMAN'S BLUEBERRY-PECAN CRUMBLE Printer-friendly
PREPARATION TIME: 10 min
COOKING TIME: 45 to 60 min
SERVES: 12 to 15
For the topping:
4 ounces pecans, chopped (about 1 cup)
1 cup all purpose flour
1 1/4 cups rolled oats
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
a few pinches salt
1 stick butter, cut into small pieces
For the berries:
2 pints fresh blueberries
juice of 1/2 lemon
2 tablespoons all-purpose flour
3 tablespoons sugar
vanilla ice cream
Heat oven to 350"F.
Put topping ingredients into a large bowl, and rub with your hands until mixture sticks together in small, coarse clumps. Set aside.
Pour blueberries into a 9 by 13 inch baking pan. Squeeze lemon juice over berries.
Sprinkle on flour and sugar, and toss until berries are coated.
Spread topping over berries in an even layer.
Bake until topping is golden brown and berry juice bubbles up through it (45 to 50 minutes).
Serve crumble hot with vanilla ice cream.