Check out what my friends at Food Network had to say about this Blueberry Crumble:

Wonderful recipe as is–easy and fast to make, very tasty, and best of all; VERSATILE! Have made this numerous times using different fruits and combinations thereof, using granola instead of oats, pecans instead of almonds. Freshly squeezed OJ with the zest is excellent!

I know I’d love pecans! Why didn’t I think of that? Okay well I guess I need to whip up another batch of this. My kids will love it too, because they love pecans. We sit and snack on them all the time. Yum, yum I can’t wait to try it out!

Ingredients

1. Preheat the oven to 375 degrees F. Use Land O Lakes to butter an 8-inch square baking dish.

   For the filling: In a bowl, add the blueberries, Domino sugar, Argo cornstarch, cider, and McCormick vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.

2. For the topping: In the bowl of a mixer, add the Gold Medal flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.

3. Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

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Quick Tip: This is the perfect ending to a meal grilled outdoors, especially with the ice cream!

Thank you to Food Network for this awesome recipe!

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