Blueberry Hazelnut Crisp

With a flat of blueberries in our house from our local CSA, I went on a hunt to find the best blueberry pie recipe. That said, searching “best blueberry pie” on the internet does not necessarily lead to the best blueberry pie, especially when I add words such as “low sugar” or “healthy.” So instead, I went the old fashioned route and asked a friend for a recipe. Needless to say, this much more experienced baker (read ‘older’) instantly emailed me her go-to-blueberry crisp recipe. So I made it (but of course, with some minor adjustments) and IT IS SO DELICIOUS.

 

The result.

The result.

 

Ingredients for Crumb Crust and Topping:

Ground hazelnuts....although you can choose hazelnuts or almonds, there is a nutty flavor of hazelnuts that just makes it taste that much better.

Ground hazelnuts….although you can choose hazelnuts or almonds, hazelnuts have a nuttiness that I just love.

 

* 1 cup ground hazelnuts or almonds (just finely ground — not yet butter)

* 2 cups almond flour (or you can use normal flour, but hey, why not almond flour)

* 1/2 cup sugar

* 3/4 cup chilled butter

 

Ingredients for filling:

 

Blueberries.

Blueberries.

 

* 1/2 cup sugar

* 1 and 1/2 tablespoons of cornstarch

* 4 pints of fresh blueberries

 

Directions:

 

* Preheat the oven to 450 degrees.

 

My helpers: Little girl, Big Little Boy, and Biffle Midge.

My helpers: Little girl, Big Little Boy, and Biffle Midge. Obviously, very competent and talented bakers.

 

* In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until you get coarse crumbs.

 

Mixin

Mixin by little (and hopefully clean) hands.

Basically, this recipe is blueberries and butter, with a touch of sugar. WHAT CAN GO WRONG?

Basically, this recipe is blueberries and butter, with a touch of sugar. WHAT CAN GO WRONG?

 

* Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of a tart pan (note: you do NOT need to butter the bottom of the pan, as there is enough butter in the recipe to make the grease step unnecessary.)

 

Bottom of the pan. You are only supposed to use half the dough -- but if you are like ME and made two pies out of this recipe -- then use only 1/4 of the dough.

Bottom of the pan. You are only supposed to use half the dough — but if you are like ME and made two pies out of this recipe — then use only 1/4 of the dough. I know, super math complicated.

 

* To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly.

 

Blueberries with cornstarch and sugar.

Blueberries with cornstarch and sugar.

Blueberries in the pie shell.

Blueberries in the pie shell.

 

* Sprinkle the berry mixture evenly with the remaining crumb crust/topping.

 

Sprinkled crumbs on top.

Sprinkled crumbs on top.

 

* Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

 

Kiddos with their finished product.

Kiddos with their finished product.

The result.

The result.

Why make one when you can make TWO?

Why make one when you can make TWO?

Perfection.

Perfection.

 

I ate this for breakfast the day after, too. It is that good.

Anika Yael Natori, aka, The Josie Girl

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3 Comments

  1. Next time you have to try it with milk!! It was so yum I am still thinking about it!!

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