For the Topping…
1/2 cup granulated sugar
3/4 cup unbleached white flour
1/2 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup chopped pecans
the zest of 1/2 lime
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
8 Tablespoons unsalted butter, softened
In a medium bowl, combine the sugar, flour, oats, brown sugar, pecans, lime zest, vanilla, salt, and the cinnamon.
Using your fingers, work the butter into the flour mixture until crumbly.
Transfer topping to the freezer to chill for 30 minutes.
For the Filling…
8 cups fresh blueberries
1/4 cup granulated sugar
3 Tablespoons cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
the juice of 1/2 lime, freshly squeezed
To Make…
Preheat oven to 375°F.
Place 8 6-oz. fluted ceramic ramekins on a parchment paper lined baking sheet.
In a large bowl, stir the sugar, salt and vanilla with the blueberries. Add the lime juice and cornstarch and gently stir again.
Divide berry mixture between the ramekins. Mound some of the chilled topping over each ramekin.
Bake on the middle shelf of you preheated oven until the berries are bubbly and the topping is browned, about 30 minutes or so.
Top each crumble with vanilla or cinnamon ice cream.
