Blueberry Crumble with Cornmeal-Almond Topping

Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • TOPPING:

  • 7

    tablespoons unsalted butter, softened, plus more for the baking dish

  • 1/2

    cup cornmeal

  • 3/4

    cup all-purpose flour

  • 1/2

    cup packed light brown sugar

  • Pinch of salt

  • 3/4

    cup chopped almonds

  • FILLING

  • 4

    cups blueberries

  • 1/3

    cup granulated sugar

  • 1

    tablespoon all-purpose flour

  • 1

    teaspoon fresh lemon juice

  • 2

    tablespoons cold unsalted butter, cut into small pieces

Directions

Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling). Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened. Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired. source: Food Network 6-8 servings

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