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.
Recipe Courtesy of Cooking.com.
Nutrition Facts
6 servings
Facts per Serving
Calories: 333 Fat, Total: 15g Carbohydrates, Total: 48g
Cholesterol: 24mg Sodium: 72mg Protein: 4g
Fiber: 4g % Cal. from Fat: 41% % Cal. from Carbs: 58%
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.
Ingredients
- FOR 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 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
Preparation
- 1 FOR FILLING: Preheat oven to 375ºF.
- 2 Generously butter 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.
- 3 FOR TOPPING: Combine flour, brown sugar, baking powder and salt in food processor.
- 4 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.
- 5 Sift powdered sugar over grunt and serve with heavy cream or vanilla ice cream.
