Blueberry Grunt with Hazelnut Topping

1 review, 3 star(s). 100% would make again

Ready in 45 minutes 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.

Active Time: 20 Minutes

Total Time: 2 Hours 10 Minutes


For the Filling:
3 cup fresh blueberries; or 1 pound frozen, not thawed
1/2 cup sugar
2 tablespoon all-purpose flour
1 tablespoon lemon juice; fresh
For the Topping:
3/4 cup all-purpose flour
3 tablespoons light brown sugar; firmly packed
1 teaspoon baking powder
pinch Salt
1/2 cup hazelnuts; toasted
3 tablespoon unsalted butter; chilled
3 tablespoon whipping cream; chilled
Confectioners Sugar; sugar

Original recipe makes 6 Servings




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.


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.

Verified by stevemur
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Calories Per Serving: 727 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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sbjonas 5y ago

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