Filling:
- 6 cups blueberries, rinsed and lightly dried
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pinch salt
Toss blueberries, cornstarch, sugar, and a pinch of salt together in a bowl.
Topping Mixture:
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup chopped pecans
- 1/2 stick room temperature unsalted butter, cubed
- Whipped cream, for topping
Preheat oven to 375 degrees.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg, and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture.
Bake for 40 minutes. Serve with ice cream and/or whipped cream. Enjoy.