Tag Archives: blueberry

Red and Blue Crumble Pie

I admit it, okay? No need to give me the third degree. I stole it, and I would do it again. I stole the strawberry from the strawberry plant at the greenhouse, the tiny, red one that was almost too ripe. I did it because I couldn’t stand to see it go to waste.

It’s that lovely season where the weather isn’t roasting just yet, berries are cheap, and I’m in a baking mood. All of these factors collide into a mixed berry pie of blueberries and strawberries, just in time for your summer savoring.

Red and Blue Crumble Pie

Ingredients:

Filling:

  • 2 1/2 cups of sliced fresh strawberries
  • 2 1/2 cups of fresh or frozen blueberries
  • 2 tbsp of tapioca
  • 1 tsp of vanilla extract
  • 2/3 cup of white sugar
  • 1 premade pie-crust (or make your own)

Topping:

  • 2/3 cup of all-purpose flour (or a mixture of 1/3 cup oats, 1/3 cup flour)
  • 1/3 cup of butter, slightly chilled and cut into small pieces
  • 1/2 tsp of cinnamon
  • 1/2 cup of brown sugar

 Directions:


  1. Preheat oven to 375°. In a large bowl, combine the first five ingredients and let macerate for 15 minutes.
  2. In a smaller bowl, combine the flour, cinnamon, and brown sugar and stir well. Cut in the butter until it forms small chunks.
  3. After fifteen minutes, pour the filling into the prepared pie crust and cover with topping. Put pie pan on a rimmed baking sheet (for easier clean up, cover with foil).
  4. Bake in the oven for approximately 50 minutes. Let cool and enjoy!

 

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Blueberry Peach Crisp

My toddler, newborn, and I went blueberry picking yesterday at a local patch.  Here’s where I would insert a quaint picture of this “family first” if such a picture existed. Sadly, it does not! I had the newborn in the Moby in front of me, the toddler rolling in the mud, and me, the only one intent on squatting precariously in the muck to pick ripe berries.  The temperature was already almost 90 at 9 AM, and I had to move fast.  Eventually the toddler got interested in picking, but he was more interested in picking the berries from the mud.  I had to take them from his hands before they landed in the bucket.

I had been aiming for a blueberry pie, but with only twenty minutes of newborn’s patience, I got about a cup and a half out of the four I would need… Thank goodness it’s also peach season!

Peach and Blueberry Crumble

(very slightly edited from Ina Garten)

Ingredients

For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice

½ teaspoon of vanilla extract
1/2 cup granulated sugar (less if your peaches are very sweet)
1/4 cup cornstarch
1 ½ cups fresh blueberries
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, vanilla extract, granulated sugar, and cornstarch. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the a 7×11 glass pan or small ramekins.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes for ramekins, about 45-50 for a glass pan, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crisp in the refrigerator and bake before dinner.

lemons
I love fruit photography

I went searching for a delectable peach-blueberry crisp and broke the sacred rule of hot Julys— I turned on my oven! (gasp!). I hope I can tempt you to do the same.

berries and peaches
Another close up of the stars
batter
The topping ingredients
Blueberry Peach Cobbler
The finished, buttery product