Blueberry Crumble Recipe
Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 2 to 2 1/4 pounds about 36 oz fresh blueberries, rinsed & well-drained
- 2 Tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest (zest of 1 lemon)
- 3 Tbsp all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 1/8 tsp generous pinch of salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds (divided)
- Vanilla ice cream or whipped cream (optional)
Steps
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Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
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In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
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In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
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Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
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Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.
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