Blueberry and almond crumble: golden on top, juicy inside

Name: Blueberry and almond crumble: golden on top, juicy inside
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: En
Ingredients: ⅓ cup all-purpose flour; 1½ cups blueberries; 1½ tbsp brown sugar; ⅓ cup almond meal; 3½ tbsp cold butter

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Dessert

Very Easy

40 min

329 Kcal

Apple crumble is undoubtedly the best known, but after seeing how well versions with other fruits such as apricots, pears and berries turn out, we wondered: how would that buttery, flour-and-sugar topping taste with the sweetness of blueberries and their hint of tartness? The result is surprising for how little work it takes. So easy, so tasty and so inexpensive that you hardly need to think twice: make it soon and enjoy this crunchy, fruity dessert. And if you serve it with a scoop of vanilla ice cream… pure delight.

Ingredients

⅓ cup all-purpose flour
1½ cups blueberries
1½ tbsp brown sugar
⅓ cup almond meal
3½ tbsp cold butter

Materials

Small oven-safe baking dish

Preparation

Preparation10 min

Cook time30 min

Wash the blueberries and carefully pat them dry.
In a bowl, mix the flour, almond meal and sugar. Stir in the cold butter, cut into small cubes.
Work the ingredients together with your fingertips, rubbing them between your fingers until they have a crumb-like, sandy texture.
Spread the blueberries over the base of the baking dish. Cover with the crumble mixture, distributing it evenly.
Bake for 30 to 35 minutes in an oven preheated to 350 °F/180 ºC, until the top is golden brown.
And that’s it: serve the crumble in the baking dish. Once it has cooled slightly or completely, you can serve it, if you like, with a scoop of vanilla ice cream or whipped cream.

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FAQ ❓

How long can I keep the blueberry crumble?

You can keep it in the refrigerator for up to 3 days, well covered (in an airtight container or with plastic wrap) so it does not absorb odors. Keep in mind that the topping will lose some of its texture over time. To restore it, reheat the crumble in the oven for 8–12 minutes at 350 °F/180 ºC.

Can blueberry crumble be eaten cold or hot?

It can be eaten cold, warm or hot. For a good texture and a pleasant contrast, it is especially good served warm with vanilla ice cream.

What other fruits can I make a crumble with?

Besides blueberries, fruits that hold up well to cooking work very well: apples, pears, peaches/nectarines, plums, apricots, cherries and other berries (raspberries, blackberries…). If the fruit is very juicy or very ripe, add 1 teaspoon of cornstarch to thicken the juice so it does not soak the topping.

Can I substitute the almond meal in the crumble?

Yes. You can substitute ground hazelnuts, pistachios or walnuts. If you use pistachios, keep an eye on the baking time: they tend to brown sooner.

Can I use frozen blueberries for the crumble?

Yes, no problem. Use them straight from the freezer, without thawing. Since they release more juice, it is a good idea to mix the blueberries with a teaspoon of cornstarch before assembling the crumble.

Can I add spices or aromatics to the blueberry crumble?

Yes, they can add a lovely touch. Vanilla, cinnamon, cardamom and lemon or orange zest work especially well with blueberries. For an herbal note, lemon thyme or a little rosemary is best, so it does not overpower the fruit.

Can I make gluten-free blueberry crumble?

Yes. Replace the wheat flour with a commercial gluten-free flour blend or rice flour (ideally combined with a little cornstarch to improve the texture). If you use oats, make sure they are certified gluten-free.