• Laura

Anytime Blueberry Crumble



The other day we ventured out to the grocery store with a long list in hopes of making some recipes that no longer reflected our quarantine way of eating. Flank steak to be marinated, clams to be enjoyed, and berries to become Pavlova's. Yum. Needless to say it's been a little bit of an exhausting week since then being back in the kitchen so much more!


During the shelter at home orders we got our fruits and veggies from Misfits Market and our meat generally from Costco. I stocked up on simple things and we ate what we had. Nothing was too exciting, but it did the trick and we were thankful.


One of the things I made recently was this blueberry crumb situation. It's part gooey bar part breakfast part dessert. Sometimes things don't exactly work out as I plan but the results are perfectly fine, and delicious. I wanted this to be #glutenfree so I used almond flour here. The results? Have some greek yogurt or ice cream on hand. You can also just eat it on its own like we did! I later found a certain child of mine had moved their chair over near the kitchen, gotten a fork and was digging in later in the day declaring, "you said it's healthy!" Everything in moderation, but I would put this on the healthier side of things to eat!


Here's what you'll need to make it!


Ingredients

  • 2 cups almond flour

  • 1 cup old fashioned oats

  • 3/4 cup brown sugar

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon cinnamon

  • 1 cup cold butter cut into small cubes

  • 3/4 cup sliced almonds

  • 3 cups frozen blueberries (or fresh)

  • 1 9 oz jar blueberry preserves

  • 1 tablespoon almond flour

  • the zest of one lemon

  1. To begin preheat your oven to 375 and butter or spray a 9x13 baking dish.

  2. Whisk together the flour, oats, sugar, salt, and cinnamon in large bowl then add in the butter and cut with a pastry cutter until it resembles coarse crumbs.

  3. Transfer 2 cups to a bowl and mix in the almonds for the topping.  

  4. Press the remaining mixture into the bottom of the pan and press with your fingers to form the crust.  Bake until golden about 20 minutes then cool for 10 minutes.

  5. For the filling mix all of the ingredients in a bowl and then spread evenly over cooled crust.  Sprinkle over remaining topping and bake about 35 minutes.  

  6. Cool them on a rack if you can stand it then enjoy!







© 2020 Laura Sears 

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