I don’t know if it was the crumb topping’s generous proportion vis-a-vis the actual fruit, the sheer freshness of the local blueberries and the season’s first peaches, or the large scoops of ice cream we melted on top of each slice, but we devoured the pie in one easy sitting, and everyone seemed to like it—even Phoebe, the fruit-hater, and even me.
From my kitchen, where crumb topping makes cooked fruit desirable, to yours,
Cara, THE QUARTER-LIFE COOK
Fruit-Apathy Blueberry Tart
makes 1 pie
The crust of this pie is more like a shortbread than a typical pie pastry, which means no rolling and no fuss. It’s adapted from Alice Medrich’s recipe for a mocha tart (aka the kind of pie I typically like: chocolate), and it takes well to this fruit filling.
1/4 cup sugar
1/8 teaspoon salt
3/4 teaspoon pure vanilla extract
1 cup flour
1/4 cup sugar
pinch of salt
Preheat the oven to 350°F. Mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Bake the crust for 8-10 minutes, until is is just beginning to firm up.
Meanwhile, toss the fruit with the lemon and sugar and set aside.
To make the crisp topping, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter, using your fingers, until you have a very dry dough that clumps together when you press it.
When the crust is done baking, spread the fruit evenly in it. Sprinkle the crisp topping over everything, then return to the oven. Bake for 20-25 minutes more, just until the crust is brown, the blueberries are slightly melted, and the topping is crisp. Cool slightly before serving with vanilla ice cream.