| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 6-8 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
Instructions
- 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).
- Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
- Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
- Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
- Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 401 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 6 g |
| Cholesterol | 34 mg |
| Sodium | 26 mg |
Reviews
Delicious! I reduced the sugar slightly in the filling and added 2-3 tablespoons of blackberry balsamic vinegar. Also subbed pecans in the topping and about two tablespoons of the flour for oatmeal for more texture. We covered a few minutes during baking to trap moisture in the topping because it was too dry (not enough juice in the berries?) then turned up the heat the last ten minutes to toast the topping. Served with vanilla bean ice cream. Everyone wanted the recipe!
This was not Good!
Followed it as written, and it was delicious!
Made this for my mom for Mother’s Day and it turned out very well. I used a combination of fresh and frozen berries and it turned out just fine! There seemed to be a lot of extra topping which I was a bit leery of using because I didn’t want the ratio of topping to berries to be too high, but it turned out perfectly!
The recipe was very easy as well and loved by all:)
We just moved to the Seattle area, picked about 6 pounds of blueberries, and needed something to do with them. I thought this was fantastic! My boyfriend did too – we didn’t have ice cream (which would have been the cherry on top, but it didn’t need it. The cornmeal gives the topping kind of a rustic quality (we used medium ground Bob’s Red Mill, which I liked a lot although some might think it too coarse, in which case you may want to try fine ground cornmeal. What a winner :
Where did I go wrong?!
Was so looking forward to this cornmeal topping, but instead of having an interesting taste and texture it was like dry sawdust. My guest ate it but no one raved, and my company always raves, even if it is not always deserved. Maybe I let it cook a bit too long, but I didn’t deserve this!
Was so looking forward to this cornmeal topping, but instead of having an interesting taste and texture it was like dry sawdust. My guest ate it but no one raved, and my company always raves, even if it is not always deserved. Maybe I let it cook a bit too long, but I didn’t deserve this!
My husband, left unattended, will eat the whole pan at one time. ‘Nuf said!
This is the “Keeper of Keepers”!! Have served it 3 times since finding this treasure. So delicious and appreciated. Am now going to send recipe to a group of nuns who eagerly await this “pick me up” before their school year teaching begins.! Thanks to Food Network kitchens for such a treat. This is a 10 star, by the by.
This is a staple in my entertaining repertoire, especially in the summer when blueberries are fresh and bountiful. Major note: Be sure to use fine ground cornmeal. If use anything else, the crumble will be gritty.
Very tasty! I used chopped cashews instead of almonds.