Blueberry Pecan Crumble

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I was amazed how delicious this crumble was with such a simple list of ingredients & almost no prep!

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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

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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!

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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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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.

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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

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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!

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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.

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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!!!

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I found this recipe to be very easy and interchangeable with any or a mixture of berries.