Please note: orders placed on our website are for pick-up at the farm (delivery can be arranged depending on location).

Blueberry crumble

Blueberry crumble in a pie dish on wooden board with a serving in a dessert bowl served with fresh blueberries.



  • 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

Crumble topping

  • 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


  1. Toss blueberries with the lemon juice and lemon zest and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.