Blueberry Crumble With Cornmeal-Almond Topping

By oldbklady

Recipe courtesy of Food Network Magazine

Ingredients

• 7tablespoons unsalted butter, softened, plus more for the baking dish
• 1/2cup cornmeal
• 3/4cup all-purpose flour
• 1/2cup packed light brown sugar
• Pinch of salt
• 3/4cup chopped almonds
• 4cups blueberries
• 1/3cup granulated sugar
• 1tablespoon all-purpose flour
• 1teaspoon fresh lemon juice
• 2tablespoons cold unsalted butter, cut into small pieces

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

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.