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PRINTBlueberry Crumble
1 cup pecan or walnut pieces, chopped
1 cup plus 2 tablespoons flour
1 1/4 cup rolled oats
1/2 dark brown sugar
1 stick butter, room temperature
2 pints blueberries
2 tablespoons lemon juice
3 tablespoons sugar
Preheat oven to 350 degrees. Combine the nuts, 1 cup flour, oats, brown sugar and butter in a food processor and pulse till clumpy. Put the berries in a square baking sheet and drizzle with lemon juice and then sprinkle with sugar and flour. Top with the nut and oat mixture, then bake for 45 minutes, until bubbly. Let cool to room temperature, then serve with a scoop of vanilla ice cream.
Holly Michaud is a personal chef who works for The Pier, a unique waterfront restaurant in Newport, Rhode Island. She has years of experience in the kitchen cooking for celebrities on various chartered yachts.Recent Recipes
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