Crumble is one of my favourite desserts and I make it in a myriad of ways. One of my early posts in this blog was an Apple-Raspberry crumble and this is basically the same recipe with blueberries substituted. (http://www.maiamingdesigns.com/single-post/2016/06/17/AppleRaspberry-Almond-Crumble).

Crumble on a hand made posy plate and Eva teacup. https://www.etsy.com/shop/MaiaMingDesigns

Blueberries are not as abundant in Spain as they were when we lived in upstate New York, but I was longing for blueberry crumble, so I made this with frozen berries and it turned out just fine. If you live somewhere that has an abundance of blueberries, I have made this with only blueberries and skipped the apples, but when you have fewer blueberries, I find that the apples extend blueberry taste and give the crumble a nice texture.

Fruit filling:

4 peeled, cored and chopped apples

3 cups blueberries, fresh or thawed frozen berries

1/2 cup sugar

1/2 cup flour

1/2 teaspoon ground cinnamon

Topping:

1/2 cup flour

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup ground almonds

1 cup chopped almonds

1/2 cup melted butter

Mix together the fruit filling and place in a ceramic or glass pie dish.

Mix together topping ingredients by hand and sprinkle it over the fruit layer.

Bake at 180°C or 350°F for 55-60 minutes until the topping is crisp and toasted.

Serve warm with whipped cream.

Follow my blog on Bloglovin