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This Fresh Blueberry Almond Crumb Pie is bursting with fresh blueberries, a toasted almond, buttery crisp crumble, with hints of lemon to perfectly set of these sweet and tart berries to perfection.
A toasted almond crumble does double duty in this fresh blueberry filled pie as both the bottom crust and the top crisp. Golden and buttery with a hint of nutmeg, truly this is one of the easiest and most delicious pies of the season!
I particularly enjoyed making this pie because for the first year, my blueberry bushes had enough fruit! I will admit to some very harsh words exchanged between myself and both the local robins and squirrels who were in constant competition with me to snag the berries the second they became ripe. There may also have been threats that involved the words ‘pellet gun’. Fortunately, there were no casualties involved in the making of this pie.
Fresh Blueberry Almond Crumb Pie comes together in minutes!
- Mix together toasted almonds, butter, flour, sugar and spices.
- Pat half of the crumb mixture into a pie plate.
- Stir together fresh blueberries with lemon zest, sugar, and corn starch.
- Top the berry mixture with the remaining crumble.
- Bake until golden and the berries are bubbly!
How to make Fresh Blueberry Almond Crumb Pie
Begin by toasting the almond slices.
Spread almond slices onto a cookie sheet or large baking pan. Bake for approximately 10 minutes, stirring every 2 minutes until golden and fragrant.
After the almonds have cooled slightly, place in a ziplok bag and use a meat pounder or rolling pin to crush them into smaller pieces. Do not crush the almonds to the consistency of flour, texture and shape is desirable here.
In a large mixing bowl, combine the pulverized almonds, cold butter pieces, flour, sugar, salt, almond extract, and fresh grated nutmeg. Use a pastry cutter or two knives to create course crumbs.
Firmly pat half of the crumble mixture into a 9″ pie plate, trying to keep a consistent thickness though out.
In another mixing bowl, stir together 2 pints of fresh blueberries with lemon zest, sugar, and cornstarch. Pour into the crust and pat down.
Top the berries with the remaining crumble topping. Bake the pie on a large, foil lined baking sheet to catch drips promote an evenly browned crust.
Can I use frozen blueberries?
Yes. Thaw the berries and double the amount of cornstarch since frozen berries tend to release more liquid then fresh berries.
Can I substitute or use other berries?
Definitely. Feel free to choose any of your favorite berry combinations, like strawberries, blackberries, raspberries, or gooseberries. And while not technically a berry, fresh cherries combine great with blueberries as well.
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Fresh Blueberry Almond Crumb Pie
Fresh Blueberry Almond Crumb Pie is bursting with fresh blueberries, a toasted almond, buttery crisp crumble, with hints of lemon to perfectly set of these sweet and tart berries to perfection.
- 1 cup sliced (or slivered) almonds, toasted
- 2 cups all purpose flour
- 3/4 cup butter, chilled and cut into 1/2" pieces
- 1/2 cup sugar
- 1/2 teaspoon nutmeg, fresh grated 1/4 teaspoon ground nutmrg may be substituted
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 pints fresh blueberries approx 4 cups
- 1/2 cup sugar
- 2 tablespoons lemon zest
- 1 tablespoon cornstarch
Preheat oven to 350 degrees
Bake almonds on a foil lined baking sheet for 7-10 minutes, stirring every two minutes until golden and fragrant.
Increase the temperature of the oven to 400 degrees.
Place the cooled almonds in a large ziplok bag. Use a smooth sided meat mallet or a rolling pin to pound the almonds into smaller pieces. Do not pound to the point of almond flour.
In a large mixing bowl, add the almonds and the remainder of the crust ingredients. Use a pastry cutter, sturdy forks, or two knives to cut the cold butter into the dry ingredients until the mixture resembles course crumbs.
Press half of the crumb mixture into the bottom of a 9" or 10" pie plate, keeping a consistent thickness throughout.
In a medium mixing bowl, fold together the blueberries and other filling ingredients and then spoon evenly into the crust.
Sprinkle the berries with the remainder of the crumble.
Bake on a foil lined baking sheet for 45-55 minutes, until the crisp is golden and the berries have started to bubble.
Serve warm if desired, or cool for a thicker, more firm filling.