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Blueberry Nut Crumble

February 19, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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blueberry nut crumbleblueberry nut crumble

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

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Blueberry Nut Crumble
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. For the filling...
  2. 6 cups of fresh blueberries
  3. 1/4-1/2 cup granulated sugar depending on how sweet your blueberries are
  4. 2 tablespoons flour
  5. 2 tablespoons fresh squeezed lemon juice
  6. 1/4 teaspoon kosher salt
  7. pinch of cinnamon
  8. pinch of allspice
  9. For the crumble...
  10. 1/4 cup chopped pistachios
  11. 1/4 cup chopped almonds
  12. 1/4 cup chopped walnuts
  13. 1/4 cup chopped pecans
  14. 1/2 cup rolled oats
  15. 1/4 cup light brown sugar
  16. 1/2 cup of butter, cubed, room temperature
  17. 1/2 teaspoon vanilla
  18. 1/4 teaspoon cinnamon
  19. 1/4 teaspoon allspice
  20. Vanilla ice cream (optional)
Instructions
  1. Preheat the oven to 375°F and butter a pie plate, or in my case mini pie plates.
  2. To make the filling toss the blueberries with the sugar, flour, lemon juice, salt, and a pinch of cinnamon and allspice.
  3. Transfer the berries to the pie plate(s).
  4. For the crumble...mix together the nuts, flour, oats, brown sugar, vanilla, cinnamon, allspice, and salt.
  5. Blend in 3/4th of the butter with your fingertips until the crumble forms large clumps.
  6. Crumble topping over the pie fully covering. Place pie(s) on a cookie sheet in case the filling bubbles over.
  7. 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.
  8. Let cool slightly then devour. Ice cream optional.
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Boozy Chocolate Coconut Ice Cream Sundae

February 12, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate and Toasted Coconut Boozy Sundae

True I did make this sundae to be a Valentine’s Day treat, however, let’s be honest.  Chocolate, toasted coconut, and a little Godiva liqueur is the perfect way to celebrate any day, not just the day of hearts and flowers.  So indulge away with my Boozy Chocolate Coconut Ice Cream Sundae.  truly, MKR

Photo Rustic White  ||  Gelato Cup Waiting On Martha

Chocolate & Toasted Coconut Boozy Sundae
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Prep Time
3 hr 15 min
Prep Time
3 hr 15 min
Ingredients
  1. Williams & Sonoma Chocolate Ice Cream Starter
  2. 1 1/2 cups cold half and half
  3. 1 1/2 cups cold heavy cream
  4. 2 cups of unsweetened coconut flakes, plus more to sprinkle on top
  5. 6 ounces of Godiva Chocolate Liqueur
Instructions
  1. Spread coconut flakes on a cookie sheet and place in an oven or toaster oven, and broil for about 5 minutes. They will toast quickly though so keep an eye on it. You want the flakes to turn a golden brown. Remove from oven and let cool.
  2. In a large bowl, whisk together the Williams Sonoma ice cream starter and half and half until the starter has dissolved. Stir in the cream.
  3. Transfer the mixture to an ice cream maker and begin freezing according to the manufacturers instructions. During the last 3 minutes or so of freezing add in coconut and Godiva Chocolate Liqueur. Freeze an additional 3 minutes.
  4. Serve immediately if you like a softer texture...like frozen yogurt, or freeze for at least 3 hours or up to 3 days for a firmer ice cream.
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Rustic Heart-Shaped Strawberry Hand Pies

February 9, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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strawberry hand pies

Valentine’s Day.  A celebration of love.  A celebration of  chocolates and sweet nothings.  And here a celebration of pie.  Or rather rustic heart-shaped strawberry hand pies. Not only are these the most precious hand pies ever, but you can pretty much fill them with anything your heart desires.  Strawberries, cherries, chocolate, heck you could even make them savory if the mood strikes.  Happy count down to Valentine’s Day Loves!  truly, MKR    

 

Rustic Heart-Shaped Hand Pies
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Prep Time
3 hr 30 min
Cook Time
15 min
Total Time
3 hr 45 min
Prep Time
3 hr 30 min
Cook Time
15 min
Total Time
3 hr 45 min
Ingredients
  1. FOR THE DOUGH
  2. 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  3. 1 teaspoon salt
  4. 1 teaspoon sugar
  5. 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  6. 4 tablespoons ice water, plus 4 more, if needed
  7. FOR THE FILLING
  8. 1 Quart of strawberries
  9. 3-4 tablespoons sugar
  10. heart shaped cookie cutter
  11. FOR THE EGG WASH
  12. 1 egg
  13. 2-3 tablespoons of water
Instructions
  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  3. Turn dough out onto a work surface; form dough into two 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  4. About 15 minutes before the dough is ready to be removed from the refrigerator pre heat oven to 400 degrees.
  5. Wash and hull strawberries cutting them into quarters and placing into a mixing bowl. Add 2-3 tablespoons of sugar depending on the natural sweetness of your strawberries and mash the mixture to a consistency where you still have some larger chunks of strawberry. Set aside.
  6. unwrap dough; place on a large piece of floured waxed paper or floured surface. Roll dough to two a 14-inch round. Using your heart shaped cookie cutter cut out hearts and place half of them on to a lined cookie sheet.
  7. Scoop approximately 1 tablespoon of strawberry mixture and place on to heart. Place another piece of heart dough on top creating a pie and gently press down the sides. Then take a fork and moving all around the border of the heart gently press down to create the crease and seal your pies. Repeat until there are no more hearts left.
  8. Beat egg and 2 tablespoons of water in a bowl, and brush each pie completely with the mixture. Sprinkle sugar on top of each and bake 15-18 minutes or until pies turn a golden brown.
  9. Let cool 5 minutes before devouring.
Notes
  1. If from scratch dough isn't your thing feel free to buy store bought!
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Photography, Rustic White

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