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Blueberry Crumble

Prep Time:

15 Minutes

Cook Time:

40 Minutes






For the 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

Ingredients for the Crumble 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


  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 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 1/2 cup 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 for 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

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