Blueberry and Almond Crumble, juicy sweet blueberries baked with a buttery almond crumble topping. An easy dessert recipe, cheap to make and so tasty!
Blueberry and Almond Crumble. This is so delicious! Having made apple crumble from as young as 12 years old, I decided to make some changes and play around with some flavors to make something new and delicious.
The addition of the ground almonds to the regular crumble mixture makes it crunchier and tastier, the blueberries add a refreshing change to a traditional apple-flavored crumble and the addition of the spices enhance the flavors of the buttery almond topping.
Served with warm custard or blueberry ice cream, this is by far one of my favorite and most pleasing desserts.
The combination of almond and blueberries is really quite a wonderful flavor, and a combination I've not used before and it's now my 'go to' crumble topping recipe!
The recipe itself is incredibly easy. You can use fresh, frozen or canned blueberries, and it's just a case of dumping them in the bottom of your baking dish and adding the crumble topping.
For the topping, I always make this by hand, it's very quick and easy to make, and uses regular pantry ingredients. You don't need any special kitchen equipment, just a mixing bowl, and your hands!
This easy fruity dessert is suitable for summertime when you can serve it cold with some ice cream, or during the winter months, when you're craving comfort food, serve it warm with hot custard/vanilla pudding.
So let's get straight to the recipe and see how we make this delicious blueberry crumble dessert.
Prep Time
10 minutes
Cook Time
45 minutes
Yield
4 servings
You will need
1 oven dish. Mine measures 12 x 8 and 3 inches deep.
Ingredients
For the Crumble topping
1 cup or 125 g Flour
⅔ cup or 75 g Ground Almonds
1 Teaspoon Mixed spice / Pumpkin Pie Spice
1 Teaspoon Almond Essence
3 and ½ oz or 100 g chilled butter (just under 1 stick) cut into small cubes about 1-2cm pieces
1 Teaspoon Mixed Spice / Pumpkin Pie Spice
1 Teaspoon Baking Powder
⅓ cup or 60 g regular sugar
For the Filling
1 lb or 500g blueberries
1 Tablespoon regular sugar
You can use any fruit you like, fresh, frozen or canned! Apples, peaches, rhubarb, strawberries, whatever you fancy!
If you prefer the recipe without using ground almonds, simply replace the quantity for regular flour.
Instructions
1. Switch the oven on to 180C, 350F, Gas 4.
Make the crumble topping.
In a mixing bowl, add all the crumble topping ingredients,
and using your fingers, rub the butter into the flour until it resembles breadcrumbs.
You can use a food processor for the rubbing in, but it's more washing up! It should only take you 3 minutes or so by hand.
2. Add the blueberries to your baking dish.
Cover the blueberries completely with the crumble topping, but do not smooth the topping flat. Lumps and bumps will add to the crunchy texture.
My baking dish measures 12 x 8 and 3 inches deep. Just make sure your dish is deep enough to hold all the blueberries and topping!
3. Pop the dish onto a baking tray (in case of any spillage) and bake in the oven for 40 minutes and the top is a lovely golden brown.
Serve warm with some delicious custard or ice cream. To make our lovely Homemade Custard Click HERE
Cook times for smaller portions
You can make this recipe in individual ramekins, and reduce cooking time to 25 minutes or until the topping is golden brown. It will make about 4 - 6 ramekins
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Flavour Ideas
You can swap the blueberries for apples, peaches, pineapples, strawberries or a mixture.
Recipe Card
Blueberry and Almond Crumble
Blueberry and Almond Crumble, juicy sweet blueberries baked with a buttery almond crumble topping. An easy dessert recipe, cheap to make and so tasty!
Ingredients
FOR THE CRUMBLE TOPPING
- 1 cup or 125 g Flour
- ⅔ cup or 75 g Ground Almonds
- 1 Teaspoon Mixed spice / Pumpkin Pie Spice
- 1 Teaspoon Almond Essence
- 3 and ½ oz or 100 g chilled butter (just under 1 stick) cut into small cubes about 1-2cm pieces
- 1 Teaspoon Mixed Spice / Pumpkin Pie Spice
- 1 Teaspoon Baking Powder
- ⅓ cup or 60 g regular sugar
FOR THE FILLING
- 1 lb or 500g blueberries
- 1 Tablespoon regular sugar
Instructions
- Switch the oven on to 180C, 350F, Gas 4.
MAKE THE CRUMBLE TOPPING. - In a mixing bowl, add all the crumble topping ingredients,
and using your fingers, rub the butter into the flour until it resembles breadcrumbs. - Add the blueberries to your baking dish.
- Cover the blueberries completely with the crumble topping, but do not smooth the topping flat. Lumps and bumps will add to the crunchy texture.
- Pop the dish onto a baking tray (in case of any spillage) and bake in the oven for 40 minutes and the top is a lovely golden brown.
- Serve warm with some delicious custard or ice cream
Notes
Smaller Servings:
You can make this recipe in individual ramekins, and reduce cooking time to 25 minutes or until the topping is golden brown. It will make about 4 - 6 ramekins
Flavour Ideas:
You can swap the blueberries for apples, peaches, pineapples, strawberries or a variety of fruits
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 221mgCarbohydrates: 65gFiber: 6gSugar: 32gProtein: 8g
Nutrition information isn’t always accurate
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Photos by Newbie In The Kitchen and D Vango
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