Young and Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone by Dave Lieberman (Hyperion, 2005)
While we've always been fond of blueberries, for some reason this summer in particular has brought out Gothamist's blueberry bent. They're in season right now and all the farmers' markets have plenty of them (but not for much longer). We've been eating them straight up, as an accompaniment to tres leches cake, even with homemade yogurt whipped cream and in a blueberry buckle.
But our most successful blueberry foray this summer has to be this blueberry-pecan crumble recipe. So easy to make, yet so impressively yummy, there's no reason not to try it. Yes, you will have to turn on your oven for about an hour, but if you can crank up the A/C you'll be fine.
When it first comes out the oven and is still warm, the crumble is at its peak. But even after being refrigerated for a couple of days, it still tasted good, either cold or briefly warmed up in the microwave. More than good enough to eat it on its own, this crumble would nevertheless shine if accompanied by either vanilla ice cream or homemade whipped cream.
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 dark brown sugar
1 teaspoon ground cinnamon
a few pinches of salt
8 tablespoons (1 stick) butter, cut into small pieces
For the berries:
2 pints fresh blueberries
juice of 1/2 lemon
2 tablespoons all-purpose flour
3 tablespoons sugar
Heat the oven to 350 degrees.
Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small coarse clumps.
Pour the blueberries in a 9 x 13-inch baking dish. Squeeze the lemon juice over the berries. Sprinkle the flour and sugar over them and toss until the berries are coated.
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.