Blueberry Crumble With Cornmeal-Almond Topping

Name: Blueberry Crumble With Cornmeal-Almond Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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).
2
Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl.
3
Stir in the almonds.
4
Work in the butter with your fingers until evenly moistened.
5
Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
6
Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter.
7
Squeeze handfuls of the crumble mixture and scatter on top of the fruit.
8
Bake until golden and bubbly, 40 to 45 minutes.
9
Let sit 10 minutes before serving.
10
Top with whipped cream or ice cream, if desired.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Blueberry Crumble With Cornmeal-Almond Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!