A Blueberry Crumble That’s Easy as Pie
Nutty, creamy, bursting with sunshine and ready in less than an hour.
Photo by Mike Linksvayer
I don’t know about you, but I think the expression “easy as pie” makes about as much sense as “working like a dog.” All my dog ever did was lay down until it was time to be fed or cuddled. 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.
So when people say they’re laboring like a domesticated canine, I’m thinking — man, what a life. I actually get nervous when someone gives me something to do that’s supposedly “easy as pie.” For me, nothing could be harder than baking a pie. Making pie from scratch entails two to four (or more!) different mini-projects:
(1) The crust and (2) the filling … and make it (3) if you want to add a crumb topping and (4) if you want multiple layers in your filling! Plus, what about all that fluting and lattice-ing?!
I would rather say, “easy as crumble.” So what if people look at me funny. They’ll just remind themselves that English is not my first language and assume that I must be mixing my metaphors.
I absolutely love pies, especially when baked by someone else. But sometimes I need something more time-sensitive, and no season is more perfect for a crumble than summer. This recipe is your go-to basic formula. You can sub a lot of different fruit for the filling and it’s always quick to whip up.
The crumble is nutty and delicious. The filling is bursting with sunshine. The chilled cashew cream gilds this lily to the hilt.
Best of all, the recipe makes enough to feed a good crowd. It takes less than 60 minutes to make, but it’ll be gone in less than 60 seconds when served.
Blueberry Crumble with Cashew Cream
- 2 quarts fresh blueberries
- 3 apples, peeled and chopped (optional) or just add more blueberries
- ½ 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 Soy Free or butter, cold and cut into pieces (optional)
- 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 Soy Free or butter, 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.
3. Mix together thoroughly but carefully making sure that the blueberries stay whole.
4. Dot the top with butter
5. In a bowl or a food processor, mix all the crumble ingredients except the butter.
6. Sprinkle the butter pieces on top of the mixture.
a. If using a food processor, pulse a few times until crumbly with some lumps.
b. If using a bowl, “mash and mix” in the butter with a fork until just combined. The mixture will be lumpy.
7. Spread the crumble on top of the blueberry mixture
8. Pop into the oven and bake for 40-45 minutes or until the crumble is browned.
9. Take out of the oven, cool slightly and enjoy.
- 1 cup cashews
- 1 ½ cups water
- ¼ cup maple syrup
- 1 tsp. vanilla
1. Blend all ingredients in a heavy-duty blender* until creamy (add more water if too thick).
2. Chill and serve on top of the blueberry crumble.
*If you don't have a Vitamix or Blendtec, it's best to soak the cashews in the water for at least two hours or more.