Rembert Family Favorite Recipes
Nantucket Blueberry Crunch
1 cup pecans (scant)
2 pints blueberries
½ cup sugar
½ tsp. cinnamon
¼ tsp. nutmeg
¾ cup flour
¼ tsp. salt
½ cup brown sugar, packed
¾ stick butter, cold
Preheat oven to 350. Butter casserole dish (13x9x2). Place nuts in shallow pan and bake for 8-10 min. until very hot. Cool. Chop medium small.
In small bowl mix sugar, spices. Add to berries and toss gently. Turn into casserole. Sprinkle nuts over top.
Mix flour, salt, brown sugar. Add butter and mix until crumbly. Sprinkle evenly over casserole.
Bake 30 minutes – until top is crusty.
Serve hot, plain or with ice cream.
This recipe came from a cookbook by Maida Heatter, which one I don’t remember. It’s best with fresh blueberries, but frozen ones will do in a pinch. It’s one of my favorite blueberry recipes.