Blueberry crumble: golden on top, juicy on the inside

Name: Blueberry crumble: golden on top, juicy on the 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 may be the most famous, but once you try it with blueberries, you might never look back. Imagine that buttery, golden topping paired with juicy blueberries that are both sweet and slightly tangy: such a simple twist, yet the result is absolutely irresistible. It’s easy, budget-friendly, and delivers big flavor with minimal effort. Warm, crunchy and juicy, this dessert is pure comfort in every spoonful. And if you add a scoop of vanilla ice cream on top? Let’s just say it becomes next-level delicious.

Ingredients

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

Materials

Small mold suitable for oven

Preparation

Preparation10 min

Cook time30 min

Wash the blueberries and carefully dry them well.
In a bowl, mix the flour, almond meal and sugar. Stir in the cold butter, cut into small cubes.
Work with your fingertips, crumbling and mixing the ingredients, until you obtain a crumbly texture, like a sandy dough.
Spread the blueberries in the base of the mold or dish. Top with the crumble crumbs, distributing them evenly.
Bake for 30 to 35 minutes in the oven, previously preheated to 350 °F/180 ºC, until the surface is golden brown.
And ready: serve the crumble in its own mold. When it has warmed or cooled, you can accompany 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 (airtight container or film), so that it does not absorb odors. Keep in mind that, over time, the topping loses some of its texture. To recover it, reheat the crumble in the oven for 8-12 minutes at 350 °F/180 ºC.

Can the blueberry crumble be eaten hot or cold?

It can be eaten cold, warm or hot. For a good texture and a nice contrast, it works especially well warm, accompanied by vanilla ice cream.

What other fruits can I make a crumble with?

In addition to blueberries, fruits that can withstand cooking are very good: apple, pear, peach/nectarine, plums, apricots, cherries and other red fruits (raspberries, blackberries...). If the fruit is very juicy or very ripe, add 1 teaspoon of cornstarch so that the juice thickens and does not soak the topping.

Can I substitute the almond meal in the crumble?

Yes, you can substitute ground hazelnuts, ground pistachios or ground walnuts. If you use pistachio, watch the baking time: it tends to brown earlier.

Can I use frozen blueberries for the crumble?

Yes, no problem. Use them directly, without thawing. As they release more juice, it is a good idea to mix the blueberries with a teaspoon of cornstarch before use.

Can I add spices or aromatics to the blueberry crumble?

Yes, and they can give it a very nice nuance. Vanilla, cinnamon, cardamom and lemon or orange zest work especially well with blueberries. If you want an herbal touch, lemon thyme or very little rosemary is best, so that the fruit does not dominate.

Can I make gluten-free blueberry crumble?

Yes, replace the wheat flour with a commercial gluten-free mix or rice flour (better if you combine it with a little cornstarch to improve the texture). If you use oats, make sure they are certified gluten-free.