Dessertsnatashaskitchen4.9
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 is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●food processor
📝 Preparation Steps
1
Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
lemon juice (freshly squeezed)2 Tbsplemon zest (zest of 1 lemon)1 tsp
2
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.
ground cinnamon1 tsp
3
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.
cup granulated sugar1/4cup brown sugar (packed)1/3
4
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.
sliced almonds (divided)1 cup
5
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.
sliced almonds (divided)1 cup
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