Every summer when I was young my mother and I would go blueberry picking. We’d spend an entire weekend in the Michigan sun picking buckets, and buckets of fresh blueberries. And then when we’d come home she’d make the most perfect, yet simple fresh blueberry pie and crisp. I’d eat it warm, I’d eat it cold, and I’d always get caught eating it right out of the dish. I just adored it.
So when the weather starts to turn warm, which it is here in the South, I immediately become ready for blueberry season and my Blueberry Nut Crumble. An easy, and I repeat easy, dessert that reminds me of my summers growing up. Isn’t it just amazing how food seems to represent a memory, or a time in your life? It’s one of the reasons I just love to cook…it feeds my soul. Anyway, enjoy the crumble! truly, MKR
all images original to Waiting On Martha
- For the filling...
- 6 cups of fresh blueberries
- 1/4-1/2 cup granulated sugar depending on how sweet your blueberries are
- 2 tablespoons flour
- 2 tablespoons fresh squeezed lemon juice
- 1/4 teaspoon kosher salt
- pinch of cinnamon
- pinch of allspice
- For the crumble...
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/2 cup rolled oats
- 1/4 cup light brown sugar
- 1/2 cup of butter, cubed, room temperature
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- Vanilla ice cream (optional)
- Preheat the oven to 375°F and butter a pie plate, or in my case mini pie plates.
- To make the filling toss the blueberries with the sugar, flour, lemon juice, salt, and a pinch of cinnamon and allspice.
- Transfer the berries to the pie plate(s).
- For the crumble...mix together the nuts, flour, oats, brown sugar, vanilla, cinnamon, allspice, and salt.
- Blend in 3/4th of the butter with your fingertips until the crumble forms large clumps.
- Crumble topping over the pie fully covering. Place pie(s) on a cookie sheet in case the filling bubbles over.
- Bake until the filling begins to bubble and the crumble starts to turn golden. About 25 minutes. Take the rest of your cubed butter and place on top of crumble and continue to cook for an additional 5 minutes. Total cook time 25-35 minutes.
- Let cool slightly then devour. Ice cream optional.
This looks delicious! We won’t have blueberries here in Maine for several months and I need to remember this recipe.
You must remember this recipe, it’s so good! But you could do this with most berries if any are in season. A triple berry crumble with blackberries, raspberries, and blueberries would be divine! xo
this looks so delicious! I have been in a baking/cooking mode recently, so I must try! also, wanted to ask you, are you going to be re-stocking the cheetah print in the shop? I must have it. xoxo
Hey girly, it is delicious! And I will be re-stocking the cheetah print very soon…I’ll hold one for you. xo
Fresh blueberry season can’t get here fast enough. This looks amazing… Beautiful photos and styling!
Me too! I probably jumped the gun on this one, but with our warmer weather and the fact that I scored some amazing organic blueberries the other day…well I just couldn’t wait! xo
Well this looks delicious and even semi healthy. Thanks for sharing. Beautiful pictures. xx Carrie
Thanks Carrie. You could make it even healthier with a little less butter and sugar. Let me know how it goes!
This looks incredibly delicious!!
It is! Big hugs! xo