For the topping:
4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1 1/4 cups rolled oats (old-fashioned – non flavored)
1/2 cup packed dark brown sugar ( substitute option : regular brown sugar)
1 teaspoon ground cinnamon
A couple pinches salt
1 stick (8 tablespoons) butter cut into small pieces ( at room temperature)
For the berries:
2 pints fresh blueberries
1/2 lemon, juiced
2 tablespoons all-purpose flour
4 tablespoons sugar
Preheat the oven to 350 degrees F.
Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps and forms a smooth bread crumb like texture.
In a mixing bowl pour the blueberries and squeeze the lemon juice over the berries. Sprinkle the sugar and flour over them and mix them gently until the berries are coated with sugar. Make sure u dont bruise the berries. Distribute this mixture evenly into 8 individual Creme Brulee cups. Scatter the topping over the berries in an even layer over each cup. Bake until the topping is golden brown and the berry juice is bubbling up through the topping. Ususally takes about 45 to 50 minutes.
Serve with vanilla ice cream to get the full crumble experience!!
And yes, you can follow this recipe for strawberry, raspberry, apple, or any combination you feel like! Apple-cinnamon crumble is a great combo, so is a crumble made of all three berries mixed together.