Blueberry-Almond Crumble

Name: Blueberry-Almond Crumble
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 7-10 Tbsp some + 75 g cold butter; 1 Organic Lemon; 1 kg Blueberries; 4 TABLESPOONS + 75 g sugar; 3 TABLESPOONS + 150 g flour; 7-10 Tbsp Cinnamon; 7-10 Tbsp Salt; 75 g whole almonds (with skin); 2 TABLESPOONS crunchy oats

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

7-10 Tbsp some + 75 g cold butter
1 Organic Lemon
1 kg Blueberries
4 TABLESPOONS + 75 g sugar
3 TABLESPOONS + 150 g flour
7-10 Tbsp Cinnamon
7-10 Tbsp Salt
75 g whole almonds (with skin)
2 TABLESPOONS crunchy oats

Directions

1
Grease an ovenproof dish (20 x 30 cm). For the filling, wash lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Select the blueberries, wash and drain well.
2
Mix with lemon peel, lemon juice, 4 tablespoons sugar, 3 tablespoons flour and 1⁄2 tsp cinnamon. Fill fruits into the form. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
3
For the basic crumbles, knead 150 g flour, 75 g sugar, 75 g butter in pieces and 1 pinch of salt with the dough hooks of the mixer to form crumbles. Coarsely chop the almonds. Mix with oat flakes into the crumbles.
4
Spread on the blueberries. Bake in a hot oven for about 40 minutes. Take out and let cool down.