Blueberry Pecan Oat Crumble

This simple, rustic crumble features warm, juicy blueberries mashed just enough to release their juices, topped with a golden, buttery oat and pecan topping. Serve it with yogurt for breakfast or a scoop of vanilla ice cream for dessert.

Ingredients

For the blueberry mash:

• 4 cups fresh or frozen blueberries

• 2 tablespoons granulated sugar (adjust based on sweetness)

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 1/2 teaspoon vanilla extract

• Pinch of salt

For the pecan oat topping:

• 1 cup old-fashioned rolled oats

• 1/2 cup all-purpose flour

• 1/3 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup chopped pecans

• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.

2. Make the blueberry mash:
   In a large bowl, mash about half the blueberries with a fork or potato masher until juicy. Stir in remaining whole berries, sugar, lemon juice, cornstarch, vanilla, and a pinch of salt. Pour into the prepared baking dish.

3. Prepare the topping:
   In a separate bowl, mix oats, flour, brown sugar, cinnamon, salt, and chopped pecans. Stir in melted butter until the mixture is crumbly and well combined.

4. Assemble:
   Sprinkle the oat and pecan topping evenly over the blueberry mixture.

5. Bake:
   Bake for 35–40 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.

6. Cool & Serve:
   Let cool for 10–15 minutes before serving. Serve warm with ice cream, whipped cream, or yogurt.