Blueberry Crumble With Cornmeal-Almond Topping

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
6-8 servings
Level:
Easy

Ingredients
  • For the Topping:
  • 7 tablespoons unsalted butter, softened, plus more for the baking dish
  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • Pinch of salt
  • 3/4 cup chopped almonds
  • For the Filling:
  • 4 cups blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons cold unsalted butter, cut into small pieces
Directions
  • Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).

  • Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.

  • Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.

  • Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

  • Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.


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