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Blueberry Grunt with Hazelnut Topping




Source of Recipe


Source: Cooking.com


List of Ingredients




For Filling:

3 cups fresh blueberries, or 1 pound frozen, not thawed

1/2 cup sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice


For Topping:

3/4 cup all-purpose flour

3 firmly packed tablespoons light brown sugar

1 teaspoon baking powder

Pinch of salt

1/2 cup toasted hazelnuts

3 tablespoons chilled unsalted butter

3 tablespoons chilled whipping cream

Powdered sugar



Recipe



FOR FILLING: Preheat oven to 375 degrees F. Generously butter 9-inch pie plate. Combine blueberries with sugar, flour and lemon juice in medium bowl. Transfer to prepared pan. Bake until berries bubble thickly in center, about 1 hour. Cool completely.


FOR TOPPING: Combine flour, brown sugar, baking powder and salt in food processor. Pulse to blend. Add butter and hazelnuts and blend until mixture resembles coarse meal. Pulse in cream, mixture will form ball. Pat dough out between two sheets of plastic wrap to 9-inch round. Remove 1 sheet plastic wrap and invert dough evenly onto blueberries in dish. Crimp edges decoratively with fork. Bake until topping is golden brown, about 30 minutes. Cool until warm. Sift powdered sugar over grunt and serve with heavy cream or vanilla ice cream.