Blueberry Pecan Crumble Recipes

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Rinse the blueberries and pick through them to get rid of bad ones and remove stems, if visible. Drain well.
• Place blueberries in a 9-inch round, oven-safe pie dish. Then add the maple syrup, lemon juice, lemon zest, cornstarch, and cinnamon. Gently stir to incorporate. Set aside.
• In a large bowl, add the oats, almond flour, brown sugar, salt, and pecans. Pour the melted butter on top and stir together with a spatula until everything is moistened throughout.
• Gently pour the topping on top of the blueberries and gently pat down if it's getting too high.
• Place pie dish on a large baking sheet for easier transfer to and from the oven.
• Bake for 50 minutes, or until the filling is bubbly and the crust is browned.
• Let sit for 10 minutes before serving with a giant scoop of your favorite ice cream on top!

BLUEBERRY PECAN CRUMBLE

Steps:

• Heat oven to 350*F.
• Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small clumps.
• Pour the bluberries into a 9" x 13" baking dish. Squeeze the lemon juice over the berries. Sprinkle the flour and sugar over them and toss until berries are coated.
• 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.

BLUEBERRY PECAN CRUMBLE

Steps:

• 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.