Cooking.com Tip: Pie dishes aren't just for pies. Using a pie dish is perfect for baking a delicious crisp, cobbler, or in this case, a Blueberry Grunt, along with smaller casseroles. The quality construction of an earthenware pie dish ensures even cooking and browning.
- For the Filling:
- 3 cups fresh blueberries, or 1 pound frozen, not thawed
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- For the Topping:
- 3/4 cup all-purpose flour
- 3 firmly packed tablespoons light brown sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup toasted hazelnuts
- 3 tablespoons chilled unsalted butter
- 3 tablespoons chilled whipping cream
- Powdered sugar
FOR THE FILLING:
Preheat oven to 375 degrees F.
Generously butter a 9-inch pie plate. Combine blueberries with sugar, flour and lemon juice in medium bowl. Transfer to prepared pan. Bake until berries bubble thickly in center, about 1 hour. Cool completely.
FOR THE TOPPING:
Combine flour, brown sugar, baking powder and salt in food processor. Pulse to blend. Add butter and hazelnuts and blend until mixture resembles coarse meal. Pulse in cream, mixture will form ball. Pat dough out between two sheets of plastic wrap to 9-inch round. Remove 1 sheet plastic wrap and invert dough evenly onto blueberries in dish. Crimp edges decoratively with fork. Bake until topping is golden brown, about 30 minutes. Cool until warm. Sift powdered sugar over cobbler and serve with whipped cream or vanilla ice cream.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
333 calories; 15g total fat; 24mg cholesterol; 72mg sodium; 48g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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