Chrissy'S Crumble
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar (tightly packed)
- 1 cup rolled oats
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup marcona almonds
- 8 ounces unsalted butter, melted
- 8 cups blueberries - or any fresh seasonal fruit of your choice
- Preheat oven to 350 degrees. Measure the flour, sugars, oats, salt, cinnamon, and almonds into the bowl of an electric mixer or into a large bowl. With the paddle attachment or wooden spoon, mix just to combine these ingredients.
- While mixing, begin to pour in the melted butter. Mix until everything is wet but still clumpy. Spread the mixture out onto a baking sheet, leaving the clumps, and place in the refrigerator to cool - about 20-30 minutes.
- Place the berries into a 9 x 13 baking dish. Spread crumble topping over the berries. Bake for 45-60 minutes until the blueberry juice is bubbling at the edges and the topping is golden brown. Let sit 20 minutes before serving with a scoop of vanilla ice cream!
flour, granulated sugar, brown sugar, rolled oats, kosher salt, ground cinnamon, marcona almonds, unsalted butter, blueberries
Taken from food52.com/recipes/22908-chrissy-s-crumble (may not work)