Blueberry Crumble Recipe (Extra Blueberries)
Total Time
55 mins
Prep Time
15 mins
Cook Time
40 mins
Rating
4.93 out of 5 stars
(154)
Ingredients
6-8 servings
- 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
- 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
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Preparation
Step 1
Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
Step 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.
Step 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.
Step 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.
Step 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. Let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). It reheats beautifully the next day.
Step 6
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Chef's notes
Did you know cinnamon really intensifies the flavor of blueberries? Also, lemon juice and lemon zest go really well with blueberries. This blueberry crumble will knock your socks off and you'll be running back for more.
