Here's another quick and easy throw it together dessert for summer. I guess you could use canned fruit just as easily if blueberries aren't readily available in your neck of the woods. If it comes to that, you could use your favorite fruit, peaches, raspberries, blackberries, cherries. It's all good.
This is the kind of easy and rustic, yet tasty recipe Mischa Blake would have found to serve to Donovan Holloway in my Keeping House book, soon available from Breathless Press.
6 cups fresh blueberries
1/2 cup of white sugar
1/4 cup of flour
1 cup flour
1/4 cup chopped pecans
1 stick cold butter
1/2 cup brown sugar
sprinkle of cinnamon
Spread blueberries in the bottom of casserole dish
sprinkle top with 1/4 cup flour and 1/2 cup sugar
mix 1 cup flour, 1/2 cup brown sugar, pecans, and cinnamon in blender until crumbs form
sprinkle top of berries with crumb mixture
bake at 350 45 minutes or until bubbly
serve with ice cream