Ditch the pie crust and enjoy a crumble mixture of sugar, flour, salt and cinnamon (or cardamom) in this blueberry crumble recipe.
Photo by Karen Hermann
Makes one 9-inch pie
Crumble topping
¼ cup granulated sugar
¼ cup packed brown sugar
¾ cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon cardamon or cinnamon
½ cup (1 stick) cold unsalted butter, diced
Filling
4–5 cups blueberries, washed and destemmed
½ tablespoon fresh-squeezed lemon juice
¼ cup sugar
1 tablespoon cornstarch or arrowroot
¼ teaspoon kosher salt
Baking spray or unsalted butter for baking dish
Preheat oven to 350 F. Combine sugars, flour, salt and cardamom in the bowl of a food processor and pulse. Add chilled butter, and continue to pulse until mixture becomes crumbly. Set aside. In a large mixing bowl, combine berries, lemon juice, sugar, arrowroot and salt. Spray a 9-inch round pie dish with baking spray, and fill with berry mixture. Sprinkle crumble evenly on top of berries. Bake in preheated oven 30–40 minutes until bubbly and light brown on top.
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Fresh fruit season outdoors means it’s pie season in the kitchen— Peaches, berries, citrus—you name the fruit, and it’s probably being sold at farmers markets and supermarkets everywhere around you this time of year. You might even have some growing in your home garden. Take advantage of this plentiful time, because nothing says lovin’ like a summer fruit pie fresh from your oven.