Saturday, May 24, 2014

Bumbleberry Crisp

One of my husband's favorite pies is Bumbleberry Pie and we get it at a farmstand whenever we can but it's not that often.  I saw this recipe yesterday at Delish and decided that I wanted to try it so tonight was the night.  OFF THE CHARTS!!!  This is SOOOOOO good!!!  The only difference was that instead of hazelnuts (didn't have on hand and I didn't want to spend the money for it), I used half pecans and half walnuts (from my freezer) for the topping.  I also think it could have cooked a little longer because a few of the apples still had a little bite to it so next time I'll cook it for an extra 10 minutes.

Bumbleberry Crisp

1 cup hazelnuts, toasted
1 cup all purpose flour
6 Tbsp. butter, cut up
1/3 cup brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 Golden Delicious apples, peeled, cored and chopped
1 lb. strawberries, hulled and sliced
6 oz. blueberries
6 oz. raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
3 Tbsp. fresh lemon juice
vanilla ice cream for serving

1.  Preheat oven to 375 degrees F.  Grease a 2 quart baking dish.

2.  Chop hazelnuts.  Transfer to a medium bowl; add flour, butter, brown sugar, cinnamon and salt.  With hands, mix until combined and small clumps form.

3.  In a large bowl, combine apples, all berries, granulated sugar, cornstarch and lemon juice;  transfer to a prepared dish.  Sprinkle with nut mixture.  Bake 45 minutes or until bubbly and golden.  Serve warm with ice cream if desired.

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