Many of you know my unfortunate History with blueberries. About how I went several years without a single fresh blueberry, despite having planted my own blueberry bushes. How when I had the 6 most beautiful blueberry bushes (I highly recommend them – they are lovely year-round, and so easy to grow!), my 18-month-old son would insist he needed to “test” them several times daily to “see if they were ripe”, to the point he ate all of the blueberries that year and for a couple years afterward. But, really, how could I object? It was the cutest thing ever! My adorable freckle-faced little boy looking up at me saying, “This one is white (toddler-speak for ‘ripe’),” and filling his bowl. Unfortunately those beloved bushes were a victim of a patio remodel. So now I find myself “hoarding” blueberries, like when my local Farmer’s Market had these beautiful blueberries, practically calling my name, what else could I do? I had to make this lovely Blueberry Crumble with Cornmeal Pistachio Topping. And I also bought some extra berries, which are tucked safely away in my freezer.
I do love a good fruit crisp or crumble – it’s one of the best and easiest summertime desserts – fresh fruit, buttery crumbly topping, served warm with a scoop of ice cream, it just screams “SUMMERTIME!” And, I’ve never made a crisp or crumble with cornmeal topping, so now I’m wondering – where has this been all my life? The cornmeal adds a guaranteed crispness and beautiful color that makes this dessert so inviting. The pistachios add a little salty-nutty flavor. (Feel free to omit the nuts or use a different one if you like.) Served warm with a scoop of vanilla ice cream, this dessert is divine!
Even if you aren’t a fruit hoarder like me, you can enjoy this Blueberry Crumble with Cornmeal Pistachio Topping. You just need some fresh or frozen berries and a few other ingredients you likely have in your pantry right now! Enjoy!
Blueberry Crumble with Cornmeal Pistachio Topping
The cornmeal pistachio topping is a pleasingly crunchy and nutty alternative to the traditional crumble topping. Adapted slightly from Food Network, this recipe would work with just about any berry or stone fruit. I used 6- 6oz ramekins, but could have easily used an 8×8 or 9″ shallow baking pan.
- Prep Time: 10
- Cook Time: 30-45 mins
- Total Time: 50 minute
- Yield: 6 servings 1x
- Category: Desserts
- Method: Baking
For the Topping
- 7 T softened butter, plus more for greasing pan or ramekins
- 1/2 c cornmeal
- 1/2 c packed light brown sugar
- 3/4 c AP Flour
- 1/4 t salt
- 3/4 c roasted, salted pistachio meats, chopped
For the Filling
- 6 c blueberries
- 1/2 c Granulated sugar
- 2 T AP Flour
- 2 t lemon juice
- 2 T chilled butter, cut into small bits
Make the Topping
- Preheat oven to 375F. Butter 6-3/4 c ramekins or 8×8 baking pan.
- In a medium bowl, whisk together cornmeal, flour, brown sugar, salt. Mix in pistachios.
- Using your fingers or a spoon, work the softened butter into the cornmeal mixture until fully incorporated.
Make the Fruit Filling
- In a medium bowl, combine the berries, sugar, flour and lemon juice.
- Scoop berries into buttered ramekins or pan.
- Top with the 2 T butter, cut into small pieces.
- Using a spoon, divide topping onto each ramekin or spread evenly across pan.
- Bake until filling is bubbly and topping golden, about 25-30 min for ramekins and 40-45 mins for pan.
- Cool slightly and if desired, top with ice cream or whipped cream to serve.
- Serving Size: 1/6 recipe