GMA Recipe: Blueberry Pecan Crumble for a Crowd

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Blueberry Pecan Crumble for a Crowd
From chef and author Dave Leiberman
February 2, 2007

Chef Dave Lieberman has a dessert that will score with your family and friends on Super Bowl Sunday. Fast and easy, he shared the recipe on Good Morning America.

Ingredients
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

Filling

2 pints fresh blueberries

Juice of 1/2 lemon

2 tablespoons all-purpose flour

3 tablespoons sugar

Directions

1. Heat the oven to 350°F.

2. Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small coarse clumps.

3. Pour the blueberries into a 9-by-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.

4. 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.

Makes 12-15 servings.

Recipe copyright 2007, Dave Leiberman