Recipes I Love: Blueberry Crumble

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.  

Blueberry Crumble

Filling

6 cups fresh blueberries

1/2 cup of white sugar

1/4 cup of flour

topping

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