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Author Notes: The filling for this is based off of Cook's Illustrated blueberry pie recipe except I omitted the apple used in the original, added vanilla and used ounces where I could. This can be made with your favorite fruit pie filling- I really like it with cherries too! I make the frangipane and crisp topping a day or two in advance. —carabc
Makes 1 8"x 8" pan
- 30 ounces fresh blueberries (~6 cups)
- 2 teaspoons lemon juice (can sub lime)
- 2 teaspoons lemon zest (can sub lime)
- 5-1/4 ounces sugar (3/4 cup)
- 2 tablespoons instant tapioca
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat the oven to 400 F. Grease an 8"x 8" pan.
- In a pot with a potato masher, mash half of the blueberries over medium-low heat, and cook for about 8 minutes or unitl reduced by half
- Add the other half of the blueberries along with the rest of the ingredients.
- Pour the filling into the prepared pan
Frangipane & Crisp Toppings
- 4 ounces almond paste
- 4 ounces butter, softened
- 1.5 large eggs
- 1/2 teaspoon almond extract
- 3-1/4 ounces AP flour
- pinches salt
- 3.5 ounces sugar
- 4 ounces dark brown sugar (1/2 cup) (Crisp)
- 2 ounces oats (1/2 cup) (Crisp)
- 2 ounces AP flour (2/3 cup) (Crisp)
- 1/4 teaspoon salt (Crisp)
- 2 ounces butter (Crisp)
- For the frangipane, blend the almond paste and the butter together in a food processor until smooth. With the mixer running, add in the egg. When fully incorporated, add in the first flour, salt, almond extract, and sugar and blend well. Spread over the top of the blueberry filling. If you make this in advance, let it come to room temperature so that it's easier to spread.
- For the crisp, mix all ingredients (from the dark brown sugar down) together in a food processor until combined. Sprinkle over the frangipnane.
- Bake until the crisp and spots of frangipane are browned, about 30 min.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty