Recipe courtesy of Laura Calder

Blueberry Grumble

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  • Level: Easy
  • Total: 1 hr
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 40 min
  • Yield: One 8 to 10-inch/20-to25 cm "grumble"
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Grumble Topping: 

3/4 cup/170 g butter, plus more for pan

1 cup/225 g brown sugar

1 1/2 cups/200 g ground almonds

1 cup/110 g rolled oats, toasted

Blueberry Filling:

4 cups blueberries

1/4 cup/55 g granulated sugar

2 tablespoons flour

Slightly sweetened vanilla-flavored whipped cream, for serving, optional


  1. For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish. 
  2. Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside. 
  3. For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish. 
  4. Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream.
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