Blueberry Crumble
Recipe from
Yield:
Ingredients for the Filling:
- 2 to 2 1/4 pounds (about 36 oz) fresh blueberries, rinsed and 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, divided
Ingredients for the Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/8 tsp salt
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds, divided
Directions:
- Toss blueberries with lemon juice and lemon zest.
- Whisk together sugar, flour and cinnamon and toss with the blueberries.
- Pour into a 9 x 13– inch baking dish.
- In a food process, combine flour, sugars, and salt. Add the butter and pulse until the butter is the size of peas.
- Transfer the mixture to a bowl, add the oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping over the fruit.
- Sprinkle ½ cup of almonds over the top.
- Bake 40 minutes at 350˚F.
- Let the crumble sit for at least 15 minutes before serving.