- 1 kilogram blueberries fresh or frozen (if using frozen, thaw and drain first)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 tablespoon plain flour
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 1 cup plain flour
- ¼ cup sugar
- ⅓ cup brown sugar, packed
- generous pinch of salt
- 8 tablespoons cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds, divided
- Toss blueberries with the lemon juice and lemon zest and set aside.
- In a small bowl, whisk together ¼ cup sugar, 3 tablespoons flour and ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 33 × 23 cm baking dish.
- For the crumble, combine 1 cup flour, sugar, brown sugar, and salt in a food processor fitted with a steel blade. 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 oats 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 the remaining almonds over the top. Bake 40 minutes at 180°C. 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).
Recipe from Natasha’s Kitchen. Photo by nblx.