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.
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
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.