blueberry Archives -

Every July I make the same blueberry pie– it’s a favorite mid-summer tradition that I look forward to every year. Lately however, we seem to be eating more than our fair share of dessert, so I thought I’d change things up a bit and turn our summer dessert into a treat worthy of eating for breakfast. The almond paste crumble is what makes the pie truly special, but since almond paste is fairly dense with sugar, I increased the oats to almond paste ratio to make a crumble which is still markedly almond in flavor yet more subtly sweet. I also replaced the sugar in the blueberry filling with a mere touch of maple syrup for a more natural sweetness. Coconut oil took the place of butter and the resulting crisp was just what I had wanted- sweet but not too sweet, and with plenty of the almond oat crumble. When served warm from the oven, the blueberries are plump and juicy; if you prefer the filling to be on the thicker side, it sets up a bit more after it’s chilled. We enjoy it both ways. For an extra treat, serve with a dollop of vanilla bean creme fraiche.