Pecan Oat Crumble Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• 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.

Steps:

• Preheat the oven to 375°.
• Butter a 3-quart baking dish.
• To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
• Stir in the butter, then press the mixture together with your hands to form a few small clumps.
• Put the topping in the freezer while you assemble the filling.
• To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
• Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
• Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
• Cool for 20 minutes before serving.
• Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.