Blueberry-Pecan Crumble

Blueberry-Pecan Crumble

Topping:
1 cup pecans, chopped
1 cup flour
1 1/4 cups rolled oats
1/2 cup brown sugar
1 teaspoon cinnamon
a few pinches of salt
1 stick butter or margarine, cut into small pieces

Berries:
4 cups of fresh blueberries
juice of one lemon
2 tablespoons flour
3 tablespoons sugar

Heat oven to 350 degrees.
Put topping ingredients in large bowl and rub with your hands until mixture sticks together in small coarse clumps. Set aside.
Pour blueberries into a 9x9 inch baking pan (or similar size)
Squeeze lemon juice over berries.
Sprinkle on flour and sugar and toss until berries are coated.
Spread topping over berries in an even layer.
Bake until topping is golden brown and berry juice bubbles through it.
Check it after 30 minutes to make sure it is not burning. Can cover with sheet of foil if getting too brown. I also have to reduce the temperature to 325 on my oven. Original recipe says 45-50 minutes, but I have never needed that long.
Serve crumble hot with vanilla ice cream.