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Author Notes: This crumble is what started me down the culinary path. My Mom is an incredible cook but desserts were never part of the program, and being a nicely plump twelve year old I decided this madness had to end. One summer evening, with guests due any minute I scavenged the kitchen with my mom and put together a blueberry crumble. It was so simple but our guests showered me with praise over its deliciousness and my resourcefulness. I was hooked. I find such happiness in cooking and baking as an expression of my love for friends and family, but the adulation doesn’t hurt.
The title does not specify fruit because I like to use whatever is available, blueberries and peaches in the summer, apples in the fall. I even use frozen fruit in the winter for a reminder of warmer days to come. —Chrissy / Eat Some, Wear Some
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar (tightly packed)
- 1 cup rolled oats
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup marcona almonds
- 8 ounces unsalted butter, melted
- 8 cups blueberries - or any fresh seasonal fruit of your choice
- Preheat oven to 350 degrees. Measure the flour, sugars, oats, salt, cinnamon, and almonds into the bowl of an electric mixer or into a large bowl. With the paddle attachment or wooden spoon, mix just to combine these ingredients.
- While mixing, begin to pour in the melted butter. Mix until everything is wet but still clumpy. Spread the mixture out onto a baking sheet, leaving the clumps, and place in the refrigerator to cool - about 20-30 minutes.
- Place the berries into a 9 x 13 baking dish. Spread crumble topping over the berries. Bake for 45-60 minutes until the blueberry juice is bubbling at the edges and the topping is golden brown. Let sit 20 minutes before serving with a scoop of vanilla ice cream!