This is one of my favorite blueberry dessert recipes; an absolute must when it’s blueberry season. I can never decide which I like more, the topping or the filling. Speaking of topping, let me clarify the crisp vs crumble. How many times these desserts get miss-identified is as often as who vs whom. (Don’t ask me for help on the latter). A crumble topping contains oatmeal while a crisp does not. Crisp toppings are primarily made of sugar, butter, and flour and therefore will be crispy. When you add oats, that makes it crumbly, like granola is crumbly. Does this really matter? Probably not.
You really could use different seasonal berries with this recipe as well. Just adjust the sugar and flour to thicken it. I have done a strawberry-rhubarb filling before and it turned out just as great. If you already have a berry filling recipe that you love, you can just make this topping for it. It’s quite versatile. I love this topping and I think pecans are the best nut suited for it. However, you could swap it out for walnuts if so desired. Enjoy!
- 4 cups / 24 oz / 720g, blueberries cleaned and stemmed
- ½ cup / 3 ½ oz / 100g, sugar
- ¼ cup / 1 oz / 30g, unbleached all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- 1 ½ cups / 6 ¼ oz / 178g, unbleached all-purpose flour
- ¼ teaspoon salt
- ½ cup / 3 ½ oz / 100g, granulated sugar
- 10 tablespoons / 1 ¼ sticks / 5 oz / 142g, unsalted butter, melted
- 1 cup / 3 ½ oz / 113g, pecans chopped
Preheat oven to 350F with a rack in the middle. Butter and flour a 9-inch pie dish. Melt your 10 tablespoons of unsalted butter and set aside.
Place the blueberries in the pie dish. Mix the sugar, flour, salt, and lemon together with a fork until even texture and sprinkle this evenly over the berries.
For the topping, in a medium-sized bowl, use a wooden spoon to stir together the flour, salt, sugar, melted butter, and chopped pecans until you get a somewhat even crumbly coarseness. Sprinkle the topping over the berries.
Put in oven and bake for 45-55 minutes (depending on your oven), until the top is golden and the filling is thickly bubbly. Cool slightly before eating. Keeps well for three days at room temperature covered tightly with plastic wrap.