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Home / Recipes / American

Dessert for 10

Blueberry Pistachio Crumble

$6.80for 4125 minServes 10

Browned butter enriches a blueberry filling and oat crumble topped with chopped pistachios for a fruit-filled baked dessert.

Blueberry Pistachio Crumble

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Nuts and seeds, 1.5 oz$0.70/oz typical1.5 oz$1.05Typical price
Butter, 6 oz$0.40/oz typical6 oz$2.40Typical price
Oats, 2.25 oz$0.10/oz typical2.25 oz$0.23Typical price
Berries, 30 oz$0.40/oz typical30 oz$12.00Typical price
Juice, 0.5 oz$0.04/oz typical0.5 oz$0.02Typical price
Total for the servings shown$16.99

Swaps

  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSyrups, molasses, powdered sugarSalt and pepperCornstarch, vanilla, yeast, cocoaSugar and brown sugar

Not included in the cost.

  • 125 minstart to table
  • Involveddifficulty
  • 10servings as written
  • $typical cost tier

AmericanVegetarianBudgetDessertsBack to schoolSummer

Typical price

$1.70 per serving$6.80 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1/3 cup raw pistachios
  • 12 tbsp unsalted butter
  • 3/4 cup all purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/3 cup brown sugar
  • 1 tsp sea salt
  • 6 cups blueberries
  • 3 tbsp cornstarch
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice

Steps

  1. Heat the oven to 350 F and grease a 9-by-9-inch baking pan with cooking oil.
  2. Melt the butter in a saucepan over medium heat and cook for 5 to 7 minutes, until golden and nutty.
  3. Cool 8 tablespoons of the browned butter for 10 minutes, then stir it with the flour, oats, brown sugar, and salt.
  4. Stir the blueberries, cornstarch, granulated sugar, and lemon juice in the baking pan.
  5. Crumble the topping over the berries and sprinkle the pistachios evenly over it.
  6. Bake for 40 to 45 minutes, until the berries bubble and the topping is browned.
  7. Cool the crumble for 45 minutes before serving.

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