Tag: Berries

Bluberry Crumble Pie

This pie is so awesome. It’s kind of like a thicker blueberry crisp in a pie shell. And the crumble topping? It’s crunchy, cinnamony, and so, so good.


Ingredients: Pie Filling + 1 9 inch pie crust (from here)

3/4 cup granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

4 cups fresh blueberries

1 tablespoon butter

Crumble Topping

1 cup rolled oats

1/2 cup dark brown sugar

6 tablespoons all-purpose flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 stick unsalted butter, chopped

*optional 1-2 tablespoons granulated sugar

Recipe: Crumble Topping

Mix together all the ingredients except the butter.

With your hands, mix in the chopped butter.

Blueberry Pie

Preheat oven to 425F.

Mix all the dry ingredients together (not the butter!) and sprinkle over the blueberries.

Line the pie dish with the crust.

Pour the blueberries into the pie crust and dot with butter.

Crumble the crumble topping over the pie and sprinkle the crumble with sugar.

Bake until crust is golden brown.




These miniature pavlova’s are amazing. Crunchy outsides, with a chewy marshmallowy meringue inside, and topped with lime whipped cream and sliced fruit. They’re perfect for when you don’t want a heavy dessert and it’s hot outside.


Ingredients: Pavlova (from here)

1 and 1/2 tablespoons cornstarch

1 and 1/2 cups granulated sugar

6 large egg whites (about 6 ounces), room temperature

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1 and 1/2 teaspoons vanilla extract

Lime Whipped Cream

1 cup heavy whipping cream

1/2 teaspoon vanilla

2 tablespoons granulated sugar

2 teaspoons lime zest

1 teaspoon lime juice

Optional: SlicedFruit/Berries

Recipe: Pavlova

 Place rack in the middle of the oven and preheat the oven to 275°. Line two large baking sheets with parchment paper.

Mix the cornstarch and the sugar in a small bowl.

 In a large bowl , fitted with whisk attachment, whip egg whites, cream of tartar. and salt, starting on low and increasing incrementally to medium speed until soft peaks/trails start to become visible and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

 Increase speed to medium-high and gradually sprinkle in the sugar-cornstarch mixture.

About 2 minutes after these dry ingredients are added, slowly pour in the vanilla. Increase to high speed and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Pipe or spoon 8 meringues onto each baking sheet. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once the meringue is baked.

Place baking sheet in the oven.

Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. Check on meringues at least once during the baking time.

If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

Lift from the baking sheet and cool on a wire rack. The meringues will keep in a tightly sealed container at room temperature for up to a week if your house is not humid.

Lime Whipped Cream

Chill a medium mixing bowl and whisks in the freezer for 5-10 minutes, then remove and pour all the lime whipped cream ingredients into the bowl. Beat until soft peaks form.