Rembert Family Favorite Recipes


Nantucket Blueberry Crunch


1 cup pecans (scant)

2 pints blueberries

cup sugar

tsp. cinnamon

tsp. nutmeg

cup flour

tsp. salt

cup brown sugar, packed

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 dont remember. Its best with fresh blueberries, but frozen ones will do in a pinch. Its one of my favorite blueberry recipes.