Blueberry Crumble Recipe (Extra Blueberries)

Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.

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.

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.

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.

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.