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.
Active Time: 20 Minutes
Total Time: 2 Hours 10 Minutes
FOR THE FILLING:
Preheat oven to 375 degrees F.
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.
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 grunt and serve with heavy cream or vanilla ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 392 (54%)|
|Amt Per Serving||% DV|
|Total Fat 43.6g||58 %|
|Saturated Fat 24.1g||120 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 101.8mg||31 %|
|Sodium 301.4mg||10 %|
|Potassium 173.4mg||5 %|
|Total Carbohydrate 85.4g||25 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 82.2g|
|Protein 4.3g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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