Blueberry Pecan Crumble by Jola

Ingredients for the Topping

4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1¼ cups rolled (old-fashioned) oats
½ cup dark brown sugar
1 teaspoon ground cinnamon
A few pinches of salt
8 tablespoons (1 stick) butter, cut into small pieces
Ingredients for the Filling:
2 pints fresh blueberries
Juice of ½ lemon
2 tablespoons all-purpose flour
3 tablespoons sugar

Directions:
1. Heat the oven to 350°F.

2. Put all the topping ingredients in a bowl and rub together with
your hands until the mixture sticks together in small coarse clumps.

3. Pour the blueberries into a 9-by-13-inch baking dish. Squeeze the
lemon juice over the berries. Sprinkle the flour and sugar over them
and toss until the berries are coated.

4. 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. Makes 12-15 servings.

Recipe courtesy of Dave Lieberman.