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: 0 hours
- Yield: 6 servings 1x
- Category: Desserts
- Method: Baking
Ingredients
Scale
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
Instructions
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.
Nutrition
- Serving Size: 1/6 recipe
