The first order of business here is the topping because you want enough time to cook those blueberries down a bit and to chill it. You just combine blueberries in a saucepan with some white and brown sugar, cook it until the sugar has dissolved, and then stir in a cornstarch slurry to thicken things up. Some more blueberries go in at the end (with some lemon zest too) so you have some nice and saucy berries and some that still have a fresh pop. It’s delightful.
Then there’s the crust. It’s the only part that requires baking and it’s a short stint at that. You’ll process some pecans in the food processor, nice and fine…
… and mix them up with some flour and melted butter into a nutty but doughy mass. You’ll press that into a baking dish and give it fifteen minutes to set up in the oven.
Slow-Cooked Mongolian Beef with Steamed Rice and Stir-Fry Vegetables
Here are the reasons why your orchid is dying!
SALTED CARAMEL KENTUCKY BUTTER CAKE
I’ve been listening to this song a lot recently! Very tasty and revitalizing!
Cleaning the oven: 3 effective tricks to clean it thoroughly and remove grease
EASY GARLIC BREAD PIZZA
