Easy and delicious, my favorite thing about crumbles is that they are perfect for breakfast, lunch, and dinner. There’s also no wrong way to serve them- hot, cold, or a la mode!
Ingredients:
2 1/2 Cups blueberries cleaned (I believe that more fruit is better, so feel free to add more).
1/2 Tsp baking soda
1/2 Tsp baking powder
2 Tsp vanilla
1/2 Cup all-purpose flour
1/2 – 3/4 Cup sugar
4 Tbsp oats or a pre-made granola. I used a breakfast mix called Vineyard Sunshine Granola (Little Rock Farm) made with oats, shaved almonds and orange peel (delish!).
2 Tsp lemon juice
5 Tbsp salted butter (+ butter to coat the dish)
2 Tbsp pecan pieces, make sure these are crumbled
3 Tbsp candied walnuts (you can make these at home with nuts, butter, and sugar, mix together and baked about 7 minutes at 300 degrees)
2 Tsp cinnamon
3 Tbsp half and half or whipping cream
1. Butter your pyrex dish. In a bowl, mix together your blueberries, lemon juice, 1/2 your sugar, and vanilla. Turn your oven to 325 degrees.
2. In another bowl, mix up your 1/2 cup flour, baking powder and soda, cinnamon, 1 Tbsp pecans, the candied walnuts, the rest of your sugar, your oats, the half and half/whipping cream, and 4 Tbsp of butter. You want to blend the ingredients together as well as possible. Now fold in your blueberry mixture.
3.Make sure the ingredients are well mixed, but that the blueberries aren’t handled too roughly. Now add the mixture to the pan and smooth it out so that it’s all relatively level.
4. Sprinkle 1 Tbsp of butter and 1 Tbsp of pecans on top.
5. Bake for 15 minutes, when you pull it out it should be bubbling. If it isn’t put it back in for 5 minutes.
Inspired by my favorite pup, here’s a picture of Miss Bela going incognito after taking a dip in Lake Tashmoo on Martha’s Vineyard.
enumnums 
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