Blueberry Pecan Crumble for a Crowd
Source of Recipe
From chef and author Dave Leiberman
Recipe Introduction
Chef Dave Lieberman has a dessert that will score with your family and friends on Super Bowl Sunday. Fast and easy, he shared the recipe on Good Morning America.
List of Ingredients
Topping
4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1 1/4 cups rolled (old-fashioned) oats
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
A few pinches of salt
8 tablespoons (1 stick) butter, cut into small pieces
Filling
2 pints fresh blueberries
Juice of 1/2 lemon
2 tablespoons all-purpose flour
3 tablespoons sugar
Recipe
Heat the 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 coarse clumps.
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.
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.
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