Blueberry Almond Crumble Recipe

All-purpose flour: A versatile flour that forms the base of the crumble topping.

Sugar: Adds sweetness to both the topping and the blueberry filling.

Sliced almonds: Provides a nutty flavor and crunchy texture to the crumble topping.

Butter: Cold and cubed, it helps create a crumbly texture when mixed with the dry ingredients.

Blueberries: The star of the dish, offering a burst of tart and sweet flavors.

Lemon juice: Enhances the flavor of the blueberries and adds a touch of acidity.

Cornstarch: Thickens the blueberry filling, ensuring it isn't too runny.

To achieve a perfectly textured crumble topping, make sure your butter is very cold before incorporating it into the flour mixture. You can even freeze the butter for a few minutes and then grate it into the dry ingredients. This ensures that the butter remains in small, solid pieces, which will melt during baking and create a deliciously crisp and golden topping.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the crumble.

• sliced almonds - Substitute with chopped walnuts: Walnuts offer a similar crunch and a slightly different, but complementary, nutty flavor.

• cold and cubed butter - Substitute with coconut oil: Coconut oil can mimic the texture of butter and adds a subtle coconut flavor.

• fresh or frozen blueberries - Substitute with mixed berries: Mixed berries provide a variety of flavors and can be used if blueberries are not available.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and can enhance the overall flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• To store your Blueberry Almond Crumble, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the crumble to an airtight container. Store it in the refrigerator for up to 3-4 days.

• For freezing, first ensure the crumble is completely cooled. Wrap the entire baking dish in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. If you prefer, you can also portion the crumble into individual servings and place them in airtight containers or freezer bags. Label with the date and freeze for up to 3 months.

• When ready to enjoy, if stored in the refrigerator, simply reheat the crumble in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. If frozen, thaw the crumble in the refrigerator overnight before reheating in the oven at 350°F (175°C) for 20-25 minutes or until hot and bubbly.

• For a quicker option, you can also reheat individual portions in the microwave. Place a serving on a microwave-safe plate and heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• To maintain the best texture, avoid reheating the crumble multiple times. Instead, only reheat the amount you plan to consume immediately.

• Preheat your oven to 350°F (175°C). Place the blueberry almond crumble in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes or until warmed through. This method helps maintain the crumble topping's crispiness.

• For a quicker option, use the microwave. Place a portion of the crumble in a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook. Note that this method might make the topping slightly softer.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crumble in an air fryer-safe dish and heat for about 5-7 minutes. This method can help retain some of the topping's crunchiness.

• For a stovetop method, use a non-stick skillet over medium-low heat. Add the crumble and cover with a lid. Heat for about 5-7 minutes, stirring occasionally to ensure even warming. This method can help keep the blueberries juicy and the topping slightly crispy.

• Oven: Preheat to 375°F (190°C) to bake the crumble until golden brown and bubbly.

• Mixing bowl: Combine flour, sugar, and sliced almonds, and mix the blueberries with sugar, lemon juice, and cornstarch.

• Baking dish: Pour the blueberry mixture into this dish before adding the crumble topping.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, almonds, blueberries, lemon juice, and cornstarch accurately.

• Measuring spoons: Measure the lemon juice and cornstarch precisely.

• Spatula: Spread the crumble topping evenly over the blueberry mixture.

• Cooling rack: Allow the crumble to cool slightly before serving.

• Oven mitts: Protect your hands when placing the baking dish in and out of the oven.

Prepare ingredients ahead: Measure and prepare all ingredients like flour, sugar, and butter in advance to streamline the process.

Use a food processor: Quickly mix the crumble topping by pulsing the flour, sugar, almonds, and butter in a food processor.

Frozen blueberries: Opt for frozen blueberries to save time on washing and sorting fresh ones.

Pre-mix dry ingredients: Combine the flour, sugar, and cornstarch for the blueberry mixture ahead of time.

One-bowl method: Mix the blueberry filling directly in the baking dish to reduce cleanup.