Blueberry Crumble Pie from Vicki Delany

 Ah, blueberries. The perfect dessert all on their own and the perfect ingredient for pie!  I might argue that blueberries are the best food of them all.  Feel free to challenge me if you like.

This pie is lovely, sort of a cross between a pie and a crumble. I made it when I was having a minor illness, but I had company coming and thought it would be easier for me than rolling out dough. Which it was. It would suit those who find making proper pie pastry daunting. The crumble crust is made right in the pie plate!

Blueberry Crumble Pie

Ingredients:

CRUST

2 cups (500 mL) flour
½ tsp (2 mL) salt
2 tbsp (30 mL) sugar
¾ cup (175 mL) canola oil
1 tbsp (15 mL) vanilla
2 tbsp (30 mL) milk

FILLING

2½ dry pints fresh blueberries, about 5 cups (1.25 L)
Freshly squeezed lemon juice from half a lemon
¼ cup (60 mL) sugar
1 tbsp (15 mL) flour
1 tbsp (15 mL) cornstarch

CRUMBLE TOPPING

½ cup (125 mL) flour
2 tbsp (30 mL) sugar
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) salt
2 tbsp (30 mL) cold butter
1 tsp (5 mL) vanilla

Directions:

Preheat oven to 350°F

To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough(dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping.

Press remaining dough evenly into pie plate, making sure it isn’t too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

To make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

Raise oven temperature to 425°F

For crumble topping, put the flour, sugars and salt into a bowl. Using your fingers blend in butter until mixture is crumbly. Add vanilla and the ¼ cup (60 mL) of reserved pie-crust dough to the crumble, blending it in with your fingers. Mound crumble topping all over top of blueberries.

Bake on baking sheet for 15 minutes, then lower heat to 375°F for another 25 to 30 minutes or until pie is golden. Let cool for several hours before eating.

 

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now available: ‘Tis the Season to be Scary, a Year Round Christmas Mystery from Crooked Lane Books.

 

 

 

Muffins with Carrot, Oats, and Walnuts as Served at Victoria-On-Sea from Vicki Delany

In the Tea by The Sea series, not only does pastry-chef Lily Roberts work hard in Tea by the Sea, her Cape Cod afternoon tea room, but she also makes the breakfasts at Victoria-on-Sea, her grandmother’s B&B.

Muffins are always popular at the B&B and Lily can easily whip up extra batches when she has time and freeze them until needed.  Sometimes the extra baking comes in handy when the police pay a call.

This recipe is one of the ones included in the latest book in the series, Bubble, Bubble Tea & Trouble.

Walnuts can be omitted if you’re baking for someone who might be allergic.

Muffins with Carrot, Oats, and Walnuts

Makes 12 muffins

Ingredients

•  1 1/2 cup all-purpose flour
•  1 cup quick-cooking rolled oats
•  1/2 cup packed brown sugar
•  1 tablespoon baking powder
•  1/2 teaspoon cinnamon
•  1/4 teaspoon salt
•  1 cup milk
•  1 egg
•  1/4 cup vegetable oil
•  1 teaspoon vanilla
•  1 large or 2 small carrots , grated
•  1/2 cup chopped walnuts

Method

1.       Preheat oven to 375°F 

2.       In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.

3.       In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot, and walnuts; stir just until dry ingredients are moistened. Spoon into 12 paper-lined or greased muffin cups.

4.       Bake in centre of oven for about 20 minutes Let cool in pan on rack for 5 minutes. Transfer to racks; let cool.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now Available: Bubble, Bubble Tea & Trouble, the Seventh Tea by the Sea mystery from Kensington Publishing.

 Coming September 6: 'Tis the Season to be Scary, A Year-Round Christmas mystery 

 

Banana Muffins with Walnuts and Dried Cranberries from Vicki Delany

Another excellent way of using up those over-ripe bananas.  I made these ahead of a family visit and found that they froze very well.  Just leave them out for about half an hour before eating or give them a quick 10 – 15 seconds in the microwave and breakfast is ready!

I used four bananas to make the 2 cups as needed.

Most recipes will tell you to prepare the muffin tins. I now use silicone ones so I don't need to do any greasing or flouring. If you don't have silicone, prepare your cups or tin as usual. 

Banana Muffins with Walnuts and Dried Cranberries

Ingredients

•  2 cups mashed bananas
•  1/3 cup melted butter
•  1 egg
•  1 teaspoon vanilla
•  1 teaspoon grated orange rind
•  1 1/2 cup all-purpose flour
•  1/2 cup granulated sugar
•  1 teaspoon baking powder
•  1 teaspoon baking soda
•  1/2 cup chopped dried cranberries
•  1/2 cup chopped walnuts
•  1/2 teaspoon salt

Method

In medium bowl, beat together bananas, butter, egg, vanilla and orange rind.

In large bowl, sift together flour, sugar, baking powder, baking soda and salt. Add cranberries and walnuts; toss lightly. Pour in banana mixture and stir just until combined. Spoon batter into 12 greased or paper-lined muffin cups.

Bake muffins in 350°F (180°C) oven for 15 to 20 minutes or until risen and firm to the touch. Let cool on wire racks. (Store in airtight containers for up to 3 days or freeze for up to 3 months.)

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

Now available: Whose Body in the Library by Eva Gates, the thirteenth Lighthouse Library mystery

Coming July 28, 2026: Bubble, Bubble, Tea & Trouble a Tea by the Sea mystery

 

Garlic Shrimp Orzo with Lemon from Vicki Delany

I found the flavour of lemon in this recipe to be too strong, although the dish was delicious.  The lemons I used were very big, so perhaps they were too large. Next time, I’ll cut the amount of lemon.  Obviously, tastes vary.

The recipe calls for Orzo, but I didn’t have quite enough. Any rice-sized pasta will do fine.

This recipe is very quick and easy.  Enjoy.

Garlic Shrimp Orzo with Lemon

Ingredients:

1 cup orzo (or other rice sized) pasta

2 tbsp vegetable oil

4 cloves garlic, chopped

¼ tsp red chili flakes

¾ lb shrimp, any size, peeled. Thaw if frozen.

Zest and juice of two lemons

2 tbsp olive oil

1 bunch fresh dill, chopped

4 green onions, thinly sliced

Directions:

Cook pasta according to package directions.

Add vegetable oil to large saucepan and heat on medium.  Add garlic and chilli flakes. Sauté for about 30 seconds, stirring continuously. Add peeled shrimp and cook about 5 minutes.  

Drain pasta and stir it into the pan containing the shrimp.  Toss with lemon zest, juice, olive oil, dill and green onions.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

Now available: The Devil in the Details, the eleventh Sherlock Holmes Bookshop novel

Coming in June: Whose Body in the Library by Eva Gates, the thirteenth Lighthouse Library mystery

 

 

 

 

Slow Cooker Chicken and Lentil Curry from Vicki Delany

I love chicken, I love lentils, I love my slow cooker, and I love curry.  So this was a perfect recipe for me.  The lentils add a depth of richness and extra flavor to the dish. Passata can be expensive, so next time I make this I might just strain a can of tomatoes and add a couple of spoonfulls of tomato paste.  

Slow Cooker Chicken and Lentil Curry

Ingredients:

2 tbsp butter

2 large onions, thinly sliced

2 garlic cloves, minced

1 ½ tbsp garam masala

1 lb chicken thighs, bone in. Remove skin if you prefer.

2/3 cup passata

8 fresh bay leaves

2/3 cup red lentils

1 ¼ cup chicken or vegetable stock

Salt and pepper

Cucumber and yoghurt topping (optional)

2/3 cup plain yoghurt

¼ small cucumber, cut into fine ribbons

Directions:

Melt butter in large skillet. Add onions and cook over medium heat until lightly browned. Add garlic and garam masala, and cook for further 3 – 4 minutes.  Place onion mixture in the slow cooker. Add chicken to the hot skillet and cook until browned, about 5 minutes.

Add chicken pieces to slow cooker. Add passata, bay leaves, lentils and stock. Cover with lid and cook on HIGH for 3 – 4 hours.

If desired, make the topping by combining cucumber slices and yoghurt.

Season curry with salt and pepper.  Remove bay leaves and discard. Serve curry topped with yogurt mixture, if desired.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

Now available: The Devil in the Details, the eleventh Sherlock Holmes Bookshop novel

Coming in June: Whose Body in the Library by Eva Gates, the thirteenth Lighthouse Library mystery