Blueberry and almond crumble: golden on top, juicy on the inside
Apple crumble is undoubtedly the most well-known, but seeing how well versions with other fruits like apricot, pear, or mixed berries work, we wondered: what would that butter, flour, and sugar topping be like with the sweetness and tartness of blueberries?
Ingredients · Servings 3
- 50g of flour
- 200g of blueberries
- 18g brown sugar
- 40g of almond powder
- 50g of cold butter
Method · 40 min
- Wash the blueberries and dry them thoroughly and carefully.
- In a bowl, mix the flour, ground almonds, and sugar. Add the very cold butter, cut into small cubes.
- Work with your fingertips, crumbling and mixing the ingredients, until you get a crumbly texture, like a sandy dough.
- Distribute the blueberries on the base of the mold or dish. Cover with the crumble topping, spreading it evenly.
- Bake for 30-35 minutes in the oven, preheated to 180ºC, until the surface is golden brown.
- And that's it: serve the crumble in the same tin. Once it has cooled slightly or completely, you can serve it, if you like, with a scoop of vanilla ice cream or whipped cream.
