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.
