Modes

Ingredients

Topping

• 1/3 cup pecan halves or pieces
• 1/2 cup old fashioned oats
• 1/3 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 2/3 cup all-purpose flour (gluten-free works great)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 Tablespoons unsalted butter, melted

Filling

• 3 pints blueberries
• 2 Tablespoons flour (gluten-free works great)
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 Tablespoons maple syrup
• 2 Tablespoons cornstarch

Instructions

Preheat the Wolf Convection Oven on Convection Mode at 375°F.

Combine the pecans, oats, sugars, flour, cinnamon, and salt in a food processor and pulse until combined. Add the melted butter and lightly pulse to form a coarse meal. Spread out the mixture on a sheet pan and refrigerate while preparing the fruit.

Toss the blueberries with flour, lemon juice, cinnamon, vanilla, maple syrup, cornstarch, and and stir to combine. Evenly divide the filling mixture in the prepared ramekins. Sprinkle the topping evenly over the filling.

Grease the bottom and sides of 12 ramekins with the non-stick spray.

Place on a sheet pan and bake for 18-20 minutes until bubbly and slightly browned on top.

Serve with whipped cream or ice cream.