Blueberry Crumble

A lovely summery crumble. The addition of pecans in the topping makes it even more special.

Filling:
4 c blueberries
2 T lemon juice
2 T flour
2 T cane sugar
1/2 t vanilla

Topping:
1/4 C margarine, melted
1/3 C brown sugar
3/4 C flour
3/4 C quick-cooking oats
1/3 C pecans, finely chopped
1/4 t salt
1/8 t each allspice and cinnamon

Preheat oven to 350F.
Toss blueberries with remaining filling ingredients until coated.
Place blueberry mixture in a pie pan.
Combine margarine and sugar. Add remaining topping ingredients and mix until an even, but still coarse, texture is reached.
Spread topping evenly over blueberries.
Bake for 40 minutes, or until lightly browned on top.