Blueberry Pie With Almond Crumb Topping Food

BLUEBERRY CRUMB PIE

Steps:

• Preheat oven to 375*.
• Place pie crust into pie pan and crimp edges as desired.
• In a mixing bowl, combine all filling ingredients gently.
• Pour evenly into pie plate.
• Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
• Sprinkle evenly over filling.
• Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
• Cover edges with foil if crust is browning too quickly.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

ALMOND CRUMBLE TOPPING

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

BLUEBERRY PIE WITH ALMOND CRUMB TOPPING

Steps:

• Preheat the oven to 350°F.
• Mix all the filling ingredients together in a bowl and pour into the unbaked piecrust.
• In a separate bowl, mix the topping ingredients with your fingers until blended. Crumble over the pie filling. Place the pie in the oven with a baking sheet on the rack below to catch any juices that spill. Bake for 40 to 50 minutes, until the crumb topping is golden and the filling is bubbly.

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
• Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

FRUIT PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
• Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
• In a medium bowl: mix flour, sugar, baking powder, and salt.
• In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
• Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
• Gradually add blueberries to mixture and gently stir to coat berries.
• Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
• (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
• (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
• Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
• Let cool, serve, and enjoy.