BLACKBERRY AND PISTACHIO CRUMBLE WITH THE MODERN PROPER

BLACKBERRY AND PISTACHIO CRUMBLE WITH THE MODERN PROPER

We have partnered with the lovely ladies at The Modern Proper where they’ve used our pie dishes in pigeon grey to create delicious, seasonal, no-fuss desert pies… using our favourite berries… blackberries and blueberries. 

Check out the recipe below! The Modern Proper shows you their skills with a Brown Butter & Pistachio Berry Crumble.  

Serves 8

Ingredients

8 tbsp (1 stick) unsalted butter

50 gr raw pistachios

60 gr cupflour

45 gr old-fashioned oats

60 gr brown sugar

¼ tsp sea salt

400 gr blueberries

200 gr blackberries

¼ tsp sea salt

2 tbsp cornstarch

65 gr cup sugar

1 ½ tsp lemon juice

 Falcon Kit List

Prep set

Pie Dishes

Method

1- In a small skillet set over medium heat, melt the butter. Using a wooden spoon, swirl the butter a few times as it foams and makes crackling sounds. Continue swirling until tiny brown bits begin to form on the bottom of the pan. Once these bits start browning (about 2-3 minutes) remove the pan from the heat and pour into a small glass container. Place in the refrigerator until firm (about an hour.)

2- Toast pistachios in a dry sauce pan set over medium-high heat, tossing occationally until lightly browned and fragrant, about 5 minutes. Let cool, then roughly chop with a sharp knife.

3- Heat oven to 350° F. Mix the flour, oats, brown sugar and salt in a medium bowl. Using your fingers or a pastry cutter, work in the chilled brown butter until small clumps are created and there are no dry parts left. Mix in all but 2 tablespoons of the pistachios. Chill until ready to use.

4- In a medium mixing bowl, stir together the blueberries, blackberries, salt, cornstarch, sugar and lemon juice. Pour the berry mixture into a 9 inch pie pan, 8 x 8 baking dish or divided between 3 Falcon Enamelware pie dishes. Sprinkle the pistachio crumble over the top of the berries. Bake in oven for 30-35 minutes until the fruit is bubbly and the crumble is golden. Sprinkle with remaining 2 tablespoons of pistachios.


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