I don’t know about you but I think “easy as pie” makes as much sense as “working like a dog.” All my dog ever did was lay down, cuddle, wait to be fed and played with. I never saw her work a day in her life. And that’s nothing compared to dogs who don’t even have to walk to get anywhere, they actually get put in little purses to go from one place to another. So when people say they’re laboring like a domesticated canine, I’m thinking, man, what a life. And in the same token, I actually get nervous when someone gives me something to do that’s “easy as pie.” For me, nothing could be harder. If you want to make it from scratch it takes at least two, sometimes four (or more!) different “mini-projects” put together. (1) The crust and (2) the filling….and making a good pastry crust by itself is no small task. Make it (3) if you want to add a crumb topping and (4) if you want multiple layers in your filling! And what about all that fluting and lattice-ing?! So I would rather say, “easy as crumble.” But people will just look at me funny and remind themselves that English is not my first language.
I absolutely love pies. But sometimes you need something more time-sensitive. (That sounds a little more restrained than “quick fix” :). There is no season more perfect for the crumble than summer, of course. We went blueberry picking the other day and while we did not have the heat-resistance to pick bushels upon bushels, we did pick enough for eating, freezing and to make a yummy Blueberry Crumble.
This recipe makes enough to feed a good crowd. The crumble is nutty and delicious. And everyone will love you for it.
Easy as Pie Blueberry Crumble
with Cashew Cream (if you’re so inclined)
Filling
2 quarts fresh blueberries
3 apples, peeled and chopped
1/2 cup Sucanat, rapadura or brown sugar (add a few drops of liquid brown stevia if you would like your pie sweeter)
¼ cup arrowroot or tapioca starch
1-2 tsp cinnamon
½ tsp. salt
2 tbsp. lemon juice
4 tbsp. Earth Balance butter, cold and cut into pieces (optional)
Nutty Crumble
1 cup brown rice flour or sorghum flour (if you are not GF, you can use whole wheat flour)
1 cup rolled oats
1 cup chopped walnuts
½ cup chopped pecans
½ cup Sucanat, brown sugar or maple crystals
2 tsp. cinnamon
¼ cup Earth Balance, cold and cut into pieces
1. Preheat oven to 375 degrees.
2. Place all the filling ingredients, except the butter, in a 9×13 baking dish. Mix together thoroughly but carefully making sure that the blueberries stay whole.
3. Dot the top with butter
4. In a bowl or a food processor, mix all the crumble ingredients except the butter.
5. Sprinkle the butter pieces on top of the mixture. If using a food processor, pulse a few times until crumbly with some lumps. If using a bowl, “mash and mix” in the butter with a fork until just combined. The mixture will be lumpy.
6. Spread the crumble on top of the blueberry mixture
7. Pop into the oven and bake for 40-45 minutes or until the crumble is browned.
8. Take out of the oven, cool slightly and enjoy.
Okay, I said it was easy. BUT should you have the inclination to gild the lily (maybe that downtime in between popping the dish in the oven and waiting for it to come out leaves you bored…) here is a delicious topping when serving the crumble.
Cashew Cream
1 cup cashews
1 ½ cups water
¼ cup maple syrup
1 tsp. vanilla
Blend all ingredients in a heavy-duty blender until creamy (add more water if too thick). Chill and serve on top of the blueberry crumble.