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!

Rhubarb-Strawberry Crumble - Commercial Style

Because we were missing muffin ingredients at work the other day, I got to make dessert for the residents instead of baking for the hospital. While I was looking for blueberries for blueberry muffins - only to find we were out, and I had the batter all ready to go...that'll teach me to make sure I have all my ingredients before starting a recipe - I came across huge amounts of frozen rhubarb & strawberries at the very bottom of the freezer. These were left over from when we made the Fruit Full muffins, which we're no longer doing because they weren't selling well. Since the cook didn't have a dessert planned for the evening's dinner yet, I offered to make a crumble. Off I went!

There are about 36 people to cook for at this place, but the portions tend to be smaller because they're all seniors. I didn't measure anything in this recipe except for the sugar and I suspect I used about 12 - 14 cups of frozen rhubarb and strawberries.
Into the fruit I put cinnamon, ginger, nutmeg, the sugar, and a whole bunch of cornstarch. Like I said, I didn't measure.

I made the crumble in a large roasting pan...
I think I made way too much crumble. In the crumble mixture, I put oats, flour, brown sugar, the same spices as in the fruit, and about 1.5 cups of butter. It made a lot. I hope the seniors like their crumble!As a safeguard, I baked the crumble on a baking sheet, which is always a good idea in case your filling bubbles over and you get a mess on the bottom of your oven. As the filling bubbled up, I stuck a spoon in and tasted some of the boiling juice and it was...really good. The cook was happy, I was happy, I hope the seniors are happy. It was my only taste as my shift ended before the crumble came out of the oven, but I'm confident it'll go over well. I'll find out next time I go in!