Whatcha Makin' Now?: Blueberry Crumble Pie


Monday, June 10, 2013

Blueberry Crumble Pie

Blueberry Crumble Pie - think crumble with ground almonds... so good!

I think I've mentioned it, but my hubs is the best Chiropractor in the world. (I'm not biased at all.) And, he has the best patients in the world. One of his amazing patients made him this Blueberry Crumble Pie for his birthday.

Lucky for me she was willing to share the recipe so I could share it with all of you! This was an amazing pie. I love the thick crumble on top; the ground almonds give it such great flavor. The blueberries were so juicy. Delicious. We had it with and without ice cream on top, both delicious.

Blueberry are pretty much always on sale now so you should probably make this for your next party. Thanks again, Rhonda!

Blueberry Crumble Pie

2/3 cup sugar
2 1/2 tablespoon cornstarch
lemon zest from 2 lemons
5 cups fresh blueberries
2 tablespoon lemon juice

3/4 cup flour
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup ground almonds (ground with a food processor)
5 tablespoon melted butter

Line a pie plate with your favorite pie crust. I'm a pretty big fan of the Pillsbury pre-made dough. The box comes with 2 pie crusts ready to unroll and bake.

In a large bowl, whisk together the sugar, cornstarch, and lemon zest. Add in the fresh blueberries and lemon juice. Allow mixture to stand for 20 minutes.

In a separate bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, salt and ground almonds. Using your fingers or a pastry blender pour in the melted butter.

Pour filling into prepared pie plate and add the topping. Bake at 375 degrees for 1 hour and 15 minutes.

Source: Rhonda Meloy

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More desserts with blueberries? Try...

Cinnamon Baked French Toast with Blueberries

Banana Blueberry Cake with Cream Cheese Frosting

Classic New York Style Cheesecake