If you love Apple Crisp, you are going to love this blueberry almond crumble! It reminds me of a warm, fresh Apple Crisp pie with blueberries instead of apples, and I have to say I think I like it better. But, don't take my word for it...try it out for yourself!
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💖 Why This Recipe Works
- Sweet & nutty: The perfect combo of juicy blueberries and crunchy almond crumble.
- Flaky crust: A buttery, golden crust that holds all the goodness together.
- Perfect for dessert: A delightful treat for any occasion, from family dinners to parties.
🥚Blueberry Almond Crumble Ingredients
For this recipe, you will need ingredients for both the blueberry filling and the almond crumble topping. Here's what you need for both:
For the Blueberry Filling
- 2 pounds fresh blueberries
- ⅓ cup maple syrup
- 3 tablespoons cornstarch
- ¼ teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
Vanilla Almond Granola Topping
- 1 cup old-fashioned oats
- 1 cup vanilla almond granola, store bought makes it easy
- ½ cup lightly packed brown sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 4 additional tablespoons unsalted butter
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Berry blend: Mix in raspberries or blackberries with the blueberries for a medley of flavors.
- Nutty twist: Swap almonds with pecans or walnuts in the crumble for a different crunch.
- Citrus zing: Add orange zest instead of lemon for a subtle citrus variation.
🔪 How To Make Blueberry Almond Crumble
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and be sure to remove any stems from the blueberries. Take a 9 by 9 inch or a 9 by 13 inch baking dish, and mix together the blueberries, maple syrup, cornstarch, lemon zest, lemon juice, and cinnamon.
- Step 2: In a large mixing bowl, stir together the oats, vanilla almond granola, brown sugar, and salt. Mix in the butter. Pour the oat mixture over the filling and place the remaining 4 tablespoons of butter on top of the mixture.
- Step 3: Bake for 45 minutes or until bubbly and crisp.
- Step 4: Serve with vanilla ice cream just like you would an Apple Crisp pie. It's so good!
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👩🍳 Expert Tips
- Keep Your Butter Cold: For a flaky crust and crunchy crumble, use chilled butter. Cold bits of butter create pockets of air, giving you that perfect texture.
- Balance Sweetness and Tartness: Taste your blueberries before adding sugar. If they're super sweet, dial back the sugar a bit; if they're tart, a little extra sugar can help balance the flavors.
- Add a Touch of Almond Extract: Enhance the almond flavor by adding a small amount of almond extract to your filling. It complements the blueberries beautifully.
- Protect Your Crust Edges: To prevent the crust edges from over-browning, cover them with foil or a pie shield after the first 15–20 minutes of baking.
💭 FAQs
Store the cooled pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Yes, you can use frozen blueberries. Do not thaw them before mixing to prevent excess moisture; however, note that baking time may need slight adjustment.
While vanilla almond granola adds flavor and crunch, you can substitute it with plain granola or additional oats mixed with sliced almonds and a dash of vanilla extract.
To make this pie gluten-free, use certified gluten-free oats and ensure that the granola and all other ingredients are gluten-free.
💖 Serving Suggestions
These are my favorite treats to serve with blueberry almond crumble pie:
- Vanilla ice cream: A classic scoop that melts into the warm crumble—pure bliss.
- Lemon whipped cream: Adds a zesty, creamy touch that complements the sweet blueberries.
- Toasted almond slivers: Sprinkle on top for extra crunch and a nutty flavor boost.
🍜 Related Recipes
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Blueberry Almond Crumble
Ingredients
- 2 Pounds Fresh Blueberries
- ⅓ Cup Maple Syrup
- 3 tbsp. Cornstarch
- ¼ tsp. Lemon Zest
- 2 tbsp. Lemon Juice
- ¼ tsp. Cinnamon
For The Almond Crumble Topping
- 1 Cup Old-Fashioned Oats
- 1 Cup Vanilla Almond Granola Store Bought Makes It Easy
- ½ Cup Lightly Packed Brown Sugar
- ¼ tsp. Salt
- 4 tbsp. Unsalted Butter Melted
- 4 tbsp. Unsalted Butter Additional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and be sure to remove any stems from the blueberries.
- Take a 9 by 9 inch or a 9 by 13 inch baking dish, mix together the blueberries, maple syrup, cornstarch, lemon zest, lemon juice and cinnamon.
- In a large mixing bowl, stir together the oats, vanilla almond granola, brown sugar and salt. Mix in the butter.
- Pour the oat mixture over the filling and place the remaining 4 tablespoons of butter on top of the mixture.
- Bake for 45 minutes or until bubbly and crisp.
- Serve with vanilla ice cream.
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