Blueberries and lemons...a glorious combination! I don't know about you all, but, I'm often driven to create my dishes based on what's in season or readily available at the market. Today, blueberries, were plentiful at the market, and this cobbler pie somehow made it onto my "to do" list this afternoon. Funny, not only did it make onto my "to do" list but, it also became my top priority! It turned out just the way we like it, gooey, juicy, and ready to be served up with creamy vanilla ice cream for an a la mode piece of blueberry heaven! If you let this pie sit for a while, and cool to room temperature, the juices will thicken and the pie will cut and serve more like a pie...however, my family never lets it sit long enough for the juice to thicken, making it more the consistency of a cobbler. Either way, it's blueberry-licious!!
You'll need:
1 refrigerated pie crust
4 1/2 cups of fresh blueberries rinsed and dried
1 cup of granulated sugar
1/2 cup all purpose flour
1 Tbs. lemon zest
1 1/2 Tbs. lemon juice
1 tsp. vanilla
Crumb topping:
3/4 cup brown sugar
1/2 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup toasted sliced almonds
7 Tbs. cold butter
1 1/2 tsp. cinnamon
1/4 tsp. salt
Preheat the oven to 350 degrees and lightly spray a deep dish 9 inch pie plate with butter cooking spray. Remove the pie crust from the refrigerator and leave it on the counter for 20 minutes to warm to room temperature. Unroll the pie crust carefully then fit it firmly into the pie plate. In a medium size mixing bowl, toss the blueberries together with the sugar, flour, lemon zest and juice, and vanilla until combined.
Pour this mixture into the pie shell. Spread evenly.
To prepare the crumb topping, pulse together the all purpose flour, oats and butter in a food processor until it resembles coarse crumbs. You can also do this by hand using a pastry blender or two forks, but, the food processor makes it so quick and easy!! Add the buttered crumbs to a bowl, and using a spoon, mix in the brown sugar, cinnamon, salt and lastly the toasted almond slices. Add the almonds last, so, they won't break-up.
After you mix the crumbs together, it will look like this...
Sprinkle the crumbs over the blueberries. I have a weakness for strudel and crumb toppings, so. this is a thick crumb topping. It can also be used for any cobbler or fruit pie.
Place into the oven and bake for 40-42 minutes. Allow the cobbler pie to sit for 30 minutes before cutting, in the case of this pie, that's "code" for scooping! Serve with vanilla ice cream or whipped cream. Yield: 8 servings
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