BBQ season also means fresh blueberry season — they’re at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I’m in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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 to 50 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 359 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 6 g |
| Sugar | 26 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 42 mg |
Reviews
I have made this recipe for the past four years. It is my family’s summertime favorite. I recently made some and shared it with a friend. She wanted the recipe. I also took it to a family gathering recently and they couldn’t get enough. I love the ease of preparing it. I agree that more berries could be used, but as it is or with more berries it is delicious. Topping it with ice cream is heavenly!
I was amazed how delicious this crumble was with such a simple list of ingredients & almost no prep!
Made this awhile ago for a dinner I was hosting. I changed it around a bit though. Instead of 2 pints blueberries I only used 1 pint. Then I sliced up an equal amount of fresh peaches, since it was summer! I made the topping the same but instead of whole pecans I chopped them up a bit, so each bite had equal amounts. Served it with vanilla ice cream… amaaaaazing
I’ve made this recipe several times and each time have been asked for the recipe. I followed the recipe and it came out purfect each time.
Thanks Dave!
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.
Most deserts like this are to sweet but this is a good combination. The crust is amazing and everyone raved about it. Every bit was eaten. It does come out a little thin so next time I will use a smaller pan so it ends up thicker or use double the blueberries.
I used fresh bluberries(very expensive) and canned peaches for this and it turned out great. I doubled the filling and kept the same crust recipe. FYI If you like it deeper use a smaller dish. Mine ended up rather thin. Very good though
I made this once, according to the recipe, and found it was lacking “a little something”. The second time I made it, instead of lemon juice, I sprinkled the berries (doubled the second time) with a little Grand Marinier, and used corn starch instead of the flour (doubled because I used double the berries) for a clear, more appealing sauce. WONDERFUL the second time, but still YUMMY the first time!
This recipe is very very simple. It was huckleberry season when I first made this so I substituted half of the blueberries for some huckleberries. However, next time I make this I will not put all of the toppings on it. It was a little to much for the berries.
Before I made the recipe I read the reviews – I put more sugar over the blueberries, did not add as much flour to the blueberries so the juice was a little thin but I prefer it that way for crumble, I RAN OUT OF BROWN SUGAR (only had about 2 TBL left) so I used a lot of cinnamon & extra sugar, also 1 1/2 sticks of butter so the crumble top was moist. It was fantastic!!!