July 14, 2014
- ¾ cup all purpose flour
- ¾ cup quick-cooking oats
- ½ cup packed brown sugar
- ½ cup coarsely chopped almonds (about 2 ounces)
- ¾ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes, softened
- ½ cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- Two 12-ounce baskets fresh blueberries
- 2 tablespoons fresh lemon juice
Vanilla ice cream or greek yogurt
To make the topping:
Combine the flour, oats, brown sugar, almonds, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Add the butter and rub in with your fingertips until moist clumps form.
To make the filling:
Position the rack in the center of the oven and preheat to 375°F. Butter a 9-inch pie dish. Whisk the sugar, flour, and salt in a large bowl to blend. Add the blueberries and lemon juice to the sugar mixture and toss gently with a silicone spatula to coat, being careful not to break the berries. Transfer the berry mixture to the prepared pie dish. Sprinkle the topping evenly over the filling.
Bake the crumble until the filling is bubbling thickly at the edges and the topping is crisp and golden brown, 45 to 50 minutes. Transfer the dish to a rack and let it set, about 15 minutes.
Serve with scoops of vanilla ice cream or a dollop of greek yogurt!