Blueberry Pecan Crumble

Courtesy of Dave Lieberman

For the topping:

• 4 oz pecan pieces (~1 cup)
• 1 c all-purpose flour
• 1 1/4 cups old-fashioned oats
• 1/2 packed brown sugar
• 1 tsp ground cinnamon
• 1 couple pinches of salt
• 1 stick of butter, cut into small pieces

For the berries:

• 2 pints fresh blueberries
• 1/2 lemon, juiced
• 2 Tb all-purpose flour
• 3 Tb sugar

Preheat oven to 350F.

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 9x13 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.

Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45-50 minutes.