I found another reason to turn on my oven the other day. I love a quick and easy dessert recipe, and this is one that I turn to regularly, especially in the fall and winter. Its easy to assemble before you begin dinner, then you pop it into the fridge to chill while you cook. Just before you sit down to eat you put it in a hot oven and it bakes while you enjoy your supper, it cools as you relax and digest and just when you’re ready to eat a little something sweet for dessert, its ready too. This also is a great recipe for figs, apples, cherries… you get the idea. I use a boxed pie crust that comes with two crusts individually wrapped. Pie crust is my kryptonite (’cause I have hot hands). This recipe uses one, so I have a second crust waiting for me for another time. But by all means, if you aren’t as lazy and inept as me, of course you can make your favorite pie crust from scratch.
1 boxed pie crust, chilled
1 pint fresh blueberries
1/2 cup graham cracker crumbs
1 tbsp butter
1 tbsp brown sugar
zest of half a lemon
Preheat oven to 350 degrees.
On a cookie or baking sheet lay pie crust flat. Sprinkle graham crackers, brown sugar, lemon zest and blueberries in the middle. Cut up cold butter into little pieces and sprinkle evenly over fruit.
Fold edges of pie crust over and pinch together to create a pie. Sometimes I’ll do an egg wash and sprinkle with sugar, but its not necessary. Bake for 25-30 minutes until crust is golden and fruit is bubbly. For easy cleanup bake on a piece of foil or parchment paper. Cool for at least 15-20 minutes. Its extra yummy with vanilla ice cream on the side.
I was making some teeny peach pies for a friend who requested them, and I ended up with a bunch of leftover peachy bits, so I decided to make a scrummy yummy crumble for dessert that night. I’m absolutely useless when it comes to making pie crust from scratch (I can hear Florrie rolling her eyes at me as she reads this lol) I have hot little hands and I nearly always overwork and over melt the butter and it comes out hard and tough. No bueno. So when I’m not in the mood for masochism, I usually go to my good friend the Pillsbury dough boy and get the pre-made stuff.
For my crumble: To the peeled and diced peaches I added a tablespoon of white sugar, a heaping tablespoon of brown sugar, a pinch of salt and the zest of half a lemon. I stirred it up well and left the fruit to sit and macerate a bit. The peaches were really ripe and fragrant I felt like they didn’t need any other seasoning. After a few minutes it had a lovely dark, thick juice. For the mini pies I bought a pack of pre-made graham cracker pie crusts for the mini tins. I took the graham crust out and used the regular pie crust.
In an oven proof glass dish I added the peach mixture, I crumbled up the graham from the pie tins and sprinkled it on top. I pulled the leftover pie crust into bits and layered that with cut up bits of cold butter, then I popped it into a 350 degree oven for about 25 minutes, until the top was golden brown and the fruit was bubbly.
It was really delicious… I wish i had had some vanilla ice cream to eat with it. Oh well… next time. -Marie