Wicked Good Blueberry Custard Crumble

Last summer about this time, my husband and I were in Maine for a trip together before he had to leave for almost half a year of training.

The drive to get there took forever, but as soon as we entered the state, we pulled over at a roadside stand for fresh blueberries and we ate them all week long.  

So the first bite I took of this dessert instantly made me think of Maine.

 

We went sailing, kayaking, hiking, exploring...it was beautiful and the weather was perfect.  The towns were small and quaint, and the people used "wicked good" as an adjective for everything.  I highly recommend it for a summer trip!  (Especially since the hotels and bed-and-breakfasts are much cheaper than they will be in the fall.)

On to the dessert:

Wicked Good Blueberry Custard Crumble

Preheat oven to 400.

For the custard, mix together:

1 cup sour cream

3/4 cup sucanat (or sugar)

1 egg

2 tablespoons flour

2 teaspoons vanilla

1/4 teaspoon salt

Add:

2 1/2 cups blueberries (frozen or fresh)

Pour into a baking dish and bake for 25 minutes.

Meanwhile, mix together the topping:

6 tablespoons butter 

1/2 cup rolled oats

4 tablespoons sucanat

4 dashes cinnamon

1/2 cup chopped pecans 

(You can either melt the butter and then add the other ingredients, or just chop the butter into small pieces and then mix.)

After the custard has baked for 25 minutes, sprinkle on the topping and bake for 15 minutes more.

Adapted from here.