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Blueberry Crumble Recipe {Extra Blueberries}
- Prep Time: 15 Minutes
- Cooking Time: 40 Minutes
- Serves: 6-8 Serving
Blueberry Crumble Recipe {Extra Blueberries}
- Recipe Submitted by Rosemary on 11/23/2014
Category: Desserts, Berries
Ingredients List
- 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
- Ingredients for the Topping:
- 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
- To Serve: Vanilla ice cream or whipped cream, optional
Directions
1. Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
2. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1/2 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13”“ inch baking dish.
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.
4. 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.
5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350ËšF. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown.
2. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1/2 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13”“ inch baking dish.
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.
4. 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.
5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350ËšF. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown.
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