Blueberry Crumble
Servings:8-10
Ingredients:
Filling:
- 7 cups blueberries fresh, rinsed and drained
- 2 1/2 Tbsp lemon juice, freshly squeezed
- 1 lemon zested
- 4 Tbsp all-purpose flour
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Crumble Topping:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2/3 cup brown sugar
- 1 cup cold butter
- 1 cup quick-cooking oats
- 2 cups sliced almonds, divided
Directions:
Toss blueberries with lemon juice and zest and set aside.
Whisk together 1/2 cup sugar, 4 Tbsps. flour, and 2 tsps. ground cinnamon in small bowl. Add to blueberries, mix until evenly coated. Pour into 9x13 inch baking pan.
In a large bowl, mix 1 cup of flour, oats, granulated sugar, and brown sugar. Dice cold butter into mixture, then use two knives or pastry cutter to combine to size of peas. Add other cup of flour and 1 cup of sliced almonds to mixture, crumble with hands to combine.
Spread topping evenly over the blueberries, then sprinkle the other cup of sliced almonds over the top. Bake at 350 for 45 minutes, depending on oven. Blueberries should bubble and toping should be golden brown when done.
Let crumble sit until cooled before serving, approximately 20 minutes. Serve with vanilla ice cream or whipped cream. Enjoy!