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Brown Butter Blueberry Crumble with Pistachios

Brown Butter Blueberry Crumble with Pistachios being scooped out of a baking dish with a spoon
  • Serves:  10
  • Prep Time:  1 hr 5 min
  • Cook Time:  1 hr

Ingredients

  • ⅓ cup raw pistachios
  • 12 tablespoons unsalted butter (1½ sticks)
  • ¾ cup all purpose flour
  • ¾ cup old-fashioned rolled oats
  • ⅓ cup brown sugar
  • 1 teaspoon sea salt
  • 6 cups blueberries (fresh or frozen)
  • 3 tablespoons cornstarch
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice (from 1 lemon)

Method

  1. Preheat the oven to 350°F with a rack in the center position.

  2. Heat a small skillet over medium-high heat. Once the pan is hot, add the pistachios and toast, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop with a sharp knife.

  3. Return the skillet to the stove and reduce the heat to medium. Add the butter. Once melted, use a wooden spoon to 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.

  4. In a medium bowl, combine the flour, oats, brown sugar, and ½ teaspoon of the salt. Stir in the browned butter until small clumps form and there are no dry parts left. Add in all but 2 tablespoons of the pistachios. Cover and chill in the refrigerator until ready to use, at least 30 minutes.

  5. In a separate medium bowl, stir together the blueberries, remaining ½ teaspoon of the salt, cornstarch, sugar, and lemon juice. Transfer the berry mixture into a 9-inch pie pan or an 8-x-8-inch baking dish. Evenly sprinkle with the flour-browned butter mixture. Bake until the filling is bubbling and the crumble topping is golden brown, 45-50 minutes. Sprinkle with the remaining 2 tablespoons of pistachios. Let the crumble cool for 15 minutes before serving.