Brown Butter & Pistachio Berry Crumble

Story by Holly
Brown Butter & Pistachio Berry Crumble
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If I had to teach someone about the art of hospitality without using words I would bake them a pie. In my opinion, there is nothing that tells someone you love them more effectively than by feeding them, and no single food that communicates more warmth and love than a pie. Wanting to delve deeper into the world of pies, we were thrilled to collaborate with Kristan from The Broken Bread on some late summer inspired pie recipes. Kristan is one of the sweetest souls I have come across during my stint as a food blogger. Her take on baking and food in general is creative and refreshing, making this collaboration such a treat to be a part of.

There's something really lovely about cooking and baking slowly once in awhile, outside of your daily hustle and bustle.

Brown Butter & Pistachio Berry Crumble

During our time spent together, Kristan and I discovered that making pies with a good friend might be just about the best way to spend a sunny afternoon. We took all the time we needed to discuss pie making methods and talked endlessly about the many beautiful ways there are to decorate a pie. Nothing was rushed, and it was truly a therapeutic experience. There's something really lovely about cooking and baking slowly once in awhile, outside of your daily hustle and bustle. We finally settled on the two pies that are out of this world delicious: a brown butter and pistachio berry crumble with an earthy oat crumble and peach cobbler with a layered chai spiced spelt crust using adorable little scalloped biscuit cutters. Holy yum.

(This peach cobbler with chai spiced crust can be found on Kristan’s blog The Broken Bread.)

I loved the way both of the recipes turned out because they have enough of the familiar goodness you've come to expect (or at least hope for) in a berry crumble and peach cobbler, with just the right amount of twist and the unexpected to make what you're eating a truly enjoyable and unique experience. Perfection. I've now got both of these recipes on stand by for my next special occasion, dinner party, or just any time I think someone in my life needs to feel a little extra love.

For this post, we’ve partnered with Falcon Enamelware and used their beautiful pie dishes. The only thing better than a delicious pie, is a delicious and beautiful pie, and Falcon Enamelware gets us there every time. Because we love YOU, as much as we love pies and Falcon Enamelware, we are so excited to be giving away to one of our amazing Instagram followers a set of four pie dishes from Falcon as well as one of their awesome oven mitts and two beautiful linens from yours truly here at The Modern Proper. It's everything you need to get your next baking day off to the right start, and spread that pie love all around to your friends and family. For more information on the giveaway and recipes featured, please visit us on Instagram and Kristan at The Broken Bread (who is sharing the recipe for that scrumptious peach cobbler). Happy pie making!

Brown Butter & Pistachio Berry Crumble

Serves 8


8 tbsp (1 stick) unsalted butter
1/3 cup raw pistachios
1/2 cup flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/4 tsp sea salt
4 cups blueberries
2 cups blackberries
1/4 tsp sea salt
2 tbsp cornstarch
1/3 cup sugar
1 1/2 tsp lemon juice


  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.