Recipe courtesy of Laura Calder
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Blueberry Grumble
Total:
1 hr
Active:
5 min
Yield:
One 8 to 10-inch/20-to25 cm "grumble"
Level:
Easy
Total:
1 hr
Active:
5 min
Yield:
One 8 to 10-inch/20-to25 cm "grumble"
Level:
Easy

Ingredients

Grumble Topping: 
  • 3/4 cup/170 g butter, plus more for pan
  • 1 cup/225 g brown sugar
  • 1 1/2 cups/200 g ground almonds
  • 1 cup/110 g rolled oats, toasted
Blueberry Filling:
  • 4 cups blueberries
  • 1/4 cup/55 g granulated sugar
  • 2 tablespoons flour
  • Slightly sweetened vanilla-flavored whipped cream, for serving, optional

Directions

For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish. 

Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside. 

For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish. 

Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream.

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