Description
This classic Blueberry Crumble recipe features juicy fresh blueberries tossed with lemon and cinnamon, topped with a buttery oat and almond crumble. Baked to golden perfection, it's a warm, comforting dessert perfect for any occasion, especially when paired with vanilla ice cream or whipped cream.
Ingredients
Blueberry Filling
- 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
Crumble Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 1/8 tsp salt (a generous pinch)
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- 1/2 cup quick-cooking oats
- 1 cup sliced almonds (divided into 1/2 cup + 1/2 cup)
Optional Serving
- Vanilla ice cream or whipped cream
Instructions
- Prepare the Blueberry Filling: Toss the rinsed and well-drained blueberries with 2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest. Set this mixture aside to allow the flavors to meld.
- Coat the Blueberries: In a small bowl, whisk together 1/4 cup granulated sugar, 3 tablespoons all-purpose flour, and 1 teaspoon ground cinnamon. Sprinkle this mixture over the blueberries and gently toss until they are evenly coated. Pour the coated blueberries into a 9 x 13–inch baking dish, spreading them out evenly.
- Make the Crumble Topping in Food Processor: Fit a food processor with a steel blade. Combine 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/3 cup packed brown sugar, and 1/8 teaspoon salt. Pulse several times to mix these dry ingredients.
- Add Butter and Pulse: Add the diced cold, unsalted butter to the food processor bowl and pulse until the butter pieces are the size of peas, creating a crumbly texture.
- Combine Oats and Almonds: Transfer the crumbly mixture to a bowl, add 1/2 cup quick-cooking oats and 1/2 cup sliced almonds. Use your hands to mix and form large crumbs evenly distributed throughout the topping.
- Assemble and Top: Evenly spread the crumble topping over the blueberry mixture in the baking dish. Sprinkle the remaining 1/2 cup sliced almonds over the top for added crunch and visual appeal.
- Bake: Preheat your oven to 350°F (175°C). Bake the assembled crumble for 40 minutes until the blueberries are bubbling around the edges and the topping along with the almonds is golden brown.
- Cool and Serve: Remove the crumble from the oven and let it sit for at least 15 minutes before serving. This resting time allows the filling to thicken slightly. Serve warm, optionally topped with vanilla ice cream or whipped cream for a delightful dessert experience.
Notes
- Make sure to use cold unsalted butter to achieve the perfect crumbly texture in the topping.
- Letting the crumble rest after baking helps thicken the filling and enhances the flavor.
- This crumble reheats wonderfully and can be enjoyed warm the next day.
- You can substitute sliced almonds with chopped pecans or walnuts if preferred.
- For a gluten-free version, use gluten-free flour and oats certified gluten-free.
