| 1 3/4 Cup Flour | 2 Egg Yolks |
| 1/2 Cup Granulated Sugar | 1 (14oz) Can Sweetened Condensed Milk |
| 1/2 Cup Brown Sugar | 1/2 Cup Lemon Juice |
| 1/2 tsp Baking Soda | 2 tsp Lemon Zest |
| 1 tsp Salt | 2 Cups Fresh Blueberries, washed, patted dry |
| 1 1/2 Cups Butter | 3/4 Cup Chopped Pecans |
| 1 1/2 Cups Quick Oats |
1- Preheat oven to 350.
2- Grease a 9×13 baking pan
3- In a food processor combine flour, sugar, brown sugar, soda, and salt. Pulse until mixed. Cut butter into small pieces and add to food processor. Pulse until mixture is crumbly. Add oats and mix again.
4- Reserve about 1/3 of the crumble mixture. Press remaining 2/3 into the bottom of prepared baking dish to create a crust. Bake for 10 minutes.
5- Meanwhile, whisk together egg yolks, condensed milk, lemon juice, and lemon zest.
6- Arrange blueberries over crust and carefully pour milk mixture on top of berries. Spread gently to distribute. Bake about 7 minutes or until the egg mixture begins to set.
7- Sprinkle reserved crumble mixture and nuts over lemon layer. Bake for an additional 25 minutes.
8- Refrigerate for 2 hours before serving.
