Blueberry Pecan Crumble

Gorgeous weather today, but boy was it ever HOT! It’s going to be a l-o-n-g summer! I’m not a big fan of heat, and I’ve long since decided that my “perfect” temperature range is 58-68. Today, it reached 85. Ugh.

Went to the Farmer’s Market and it wasn’t there — this one was supposed to start in June, so not sure what’s going on. Was majorly bummed because I was really looking forward to picking up some fresh vegetables. In another month or so, a couple more in the area open up, so at least I have that to look forward to.

Made it to the Street Fair and loaded up with food from our favorite vendor. She has this sauce (appropriately called “Magic Sauce”) that she puts on everything, and it is definitely the key to the deliciousness of her food. Luckily we only get her food a few times a year, because, uh, probably not the healthiest thing in the world.

Pretty much rested all afternoon, but that hasn’t helped too much yet — just waiting for the meds to kick in. Until then, I’m a sniffly, hacking mess. Lovely, I know.

For dinner tonight, I made the BLT Salad that was scheduled for yesterday, Caramelized Garlic Chicken, and dessert was Blueberry Crumble. Both the salad and the chicken were good and tasty, just not WOWs for me. And you know … I’m only saving the WOW recipes, otherwise I’ll never get through all the clippings and cookbooks I have left to try! The Blueberry Crumble recipe, however, was delicious! Just a great, tummy-warming food, especially now that blueberries are in season. It’s a recipe from David Lieberman — hope you enjoy it!

Tune in tomorrow to see what’s on tap for this week. Until then…

Blueberry Pecan Crumble
For the topping:
4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1-1/4 cups rolled (old-fashioned) oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
A couple pinches salt
1 stick (8 tablespoons) butter cut into small pieces

For the berries:
2 pints fresh blueberries
1/2 lemon, juiced
2 tablespoons all-purpose flour
3 tablespoons sugar

Preheat the oven to 350F. For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps. Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar. 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.

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