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The Frittata of Pies!

August 12, 2013

2 Comments

5 from 1 vote

Today I informed Chris that a crumble was like a pie without a bottom.

After a short pause he responded “Like a frittata?”

I love this man.

 

I look forward to berry season every year!

Me with fresh picked raspberries Tap any photo to Pin

 

I love baking berry desserts and topping them with really great vanilla ice cream! Berries are just tart enough to perfectly contrast the creaminess of vanilla ice cream (preferably slightly melted due to the dessert being right out of the oven!)

 

Blueberry season is in full swing in Connecticut. I eagerly decided to make a crumble with our remaining blueberries from Bishop’s Orchard when I came across this at the grocery store!

 

batch ice cream

 

Small batch vanilla bean ice cream!  The ingredients list consists of milk, cream, cane sugar, egg yolks, and vanilla beans!  I rushed straight home and immediately tested the ice cream straight from the container.  It was fantastic and I knew it would go perfectly on top of the crumble (If I could save some!)

 

With fresh berries and delicious vanilla ice cream in hand I set out to make my blueberry pie frittata.  I loosely followed the fruit crumble recipe on Two Peas and Their Pod, adjusting the recipe to both my taste buds and the ingredients I had on hand.

 

Blueberry Pie Frittata (i.e. Blueberry Crumble):

 

Filling:

2 Cups of blueberries

Juice from 1 lemon

Zest from 1 lemon

¼ teaspoon vanilla extract

1/8 cup flour

 

Crumble:

1/3 cup flour

1/3 cup oats

1/3 cup brown sugar

¼ teaspoon salt

1 teaspoon cinnamon

4 tablespoons cold butter, diced

 

Ingredients

 

Spread blueberries out in a pie dish.

2photo

 

Toss blueberries with lemon zest, lemon juice, vanilla, and flour.

3photo

 

 

In a clean bowl make crumble by combining flour, brown sugar, oats, cinnamon, and salt.

4photo

 

Mix in cold, cubed butter using fingers until butter is well blended and mixture is crumbly.

5photo

 

 

Top blueberries with crumble, spreading it out evenly.

6photo

 

Bake in 350 F oven for 30-40 minutes.  The crumble is done when the fruit is bubbling and the crumble is golden brown.

8photo

 

 

Optional (but highly recommended) step:  Enjoy a glass of wine while the crumble bakes!

7photo

 

 

Once the crumble is done let it cool for 5-10 minutes, mainly to let it stop bubbling.

9photo

 

 

Enjoy with delicious vanilla bean ice cream!

10photo

 


Blueberry Pie Frittata (i.e. Blueberry Crumble):

5 from 1 vote
Author 2Teaspoons

Ingredients

  • Filling:
  • 2 Cups of blueberries
  • Juice from 1 lemon
  • Zest from 1 lemon
  • ¼ teaspoon vanilla extract
  • 1/8 cup flour
  • Crumble:
  • 1/3 cup flour
  • 1/3 cup oats
  • 1/3 cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons cold butter diced

Instructions

  1. Spread blueberries out in a pie dish.
  2. Toss blueberries with lemon zest, lemon juice, vanilla, and flour.
  3. In a clean bowl make crumble by combining flour, brown sugar, oats, cinnamon, and salt.
  4. Mix in cold, cubed butter using fingers until butter is well blended and mixture is crumbly.
  5. Top blueberries with crumble, spreading it out evenly.
  6. Bake in 350 F oven for 30-40 minutes.
  7. The crumble is done when the fruit is bubbling and the crumble is golden brown.
  8. Optional (but highly recommended) step: Enjoy a glass of wine while the crumble bakes!
  9. Once the crumble is done let it cool for 5-10 minutes, mainly to let it stop bubbling.
  10. Enjoy with delicious vanilla bean ice cream!

 

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  1. Avatar for carlamarieoneil

    carlamarieoneil


    Hi Karen, loving the site, thank you for telling me.


    • Avatar for Karen

      Karen

      Hi Carla! I’m so happy you’re enjoying the site! 🙂


Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →



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