Blueberry Crumble with Coconut Pecan Topping

Out with the old and in with the new! That's what I'm trying to do with my fridge freezer these days. I plan on making some more big batch stuff shortly, and it's also about to become summer fruit season, so I decided to stop hoarding frozen fruits and start using them so I can fill the freezer with fresher stuff. I had 7 cups of blueberries from last summer bagged up, and I took 6 of them out to make a crumble yesterday.

I never use a recipe when making a crumble. I eyeball everything and add what I feel would work. So that's why, apart from the 6 cups of blueberries, there aren't any measurements. Actually, I did measure the butter because, with the price of that particular ingredient, I am hoarding it a bit.

Blueberry Crumble with Coconut Pecan Topping

6 cups of blueberries
juice of 1 lemon
some white sugar (not too much; the blueberries were sweet enough themselves)
cornstarch, so it coats the blueberries lightly

for the topping:

oatmeal
coconut
brown sugar
two handfuls chopped pecans
cinnamon
2/3 cups butter

You'll need a 9x13 pan for this, and I'd bake it on a baking sheet in case the filling boils over. Bake at 375F until the fruit is all bubbly and the top is nicely golden brown.

It was pretty delicious, I must say! All it needed was some ice cream, which I didn't have on hand.

Now, I have a whole whack of pumpkin to use up!