Almond Blueberry Crumble

March 03, 2014

When we returned to Chicago after living in Korea for a year, one of the first things I wanted to do was visit a winter farmer's market. In Korea, we had access to fresh, quality produce; however, it was often a mystery to me where exactly that produce came from. The exceptions to this were certain fruits and vegetables known for their growing region such as Jeju Island tangerines or, my personal favorite, the yuja - citron in English, yuzu in Japanese - native to our Geoje Island.

And so, a few weeks ago, I visited the Logan Square Indoor Farmer's Market, where I picked up five pounds of beautiful Michigan blueberries, flash frozen to retain nutritive value and to keep for up to two years in the freezer. They've been a delightful treat to snack on, thawed or eaten directly from the freezer; frozen blueberries are sweet and have a candy-like texture. Have you ever dipped fresh blueberries in greek yogurt and frozen them? They are perfect.

I've been making almond milk at home, which is very easy and a great alternative to store-bought nut milks (which contain preservatives and don't taste nearly as good as the homemade stuff). When you make almond milk, you are left with a good amount of almond meal. You can dehydrate or bake the meal on low, then process it, which will give you almond flour; this flour will last much longer than almond meal, which only keeps in the fridge for several days. However, I wanted a way to use the meal as is, and so I whipped up this easy blueberry crumble. This is a simple recipe that you can customize in many ways to your tastes and preferences.

The crumble isn't too sweet, and it can be eaten for breakfast or dessert. I enjoyed it for breakfast with my coffee and greek yogurt on the side. As with any recipe, fresh blueberries are ideal for optimal flavor and nutrition. However, isn't it delightful to enjoy fruit preserved from last season during the wintertime?

Almond Blueberry Crumble

-4 cups blueberries (fresh or frozen)
-Juice of 1/2 lemon
-1 cup almond meal
-1/2 cup rolled oats
-1/4 cup melted coconut oil (or 2 tablespoons butter)
-2 tablespoons maple syrup (or raw honey)
-1 tablespoon vanilla extract (optional)
-1/3 teaspoon cinnamon
-1/2 teaspoon sea salt

Preheat the oven to 375 F.

Place the blueberries in a 9-inch round baking dish and squeeze the juice of half a lemon over them. Toss lightly to coat all of the berries. In a mixing bowl, combine the almond meal, rolled oats, coconut oil, maple syrup, vanilla extract, cinnamon, and salt. Spread evenly over the blueberries and bake until the berries are bubbling and the topping is golden brown (about 30 minutes). Remove from the oven and allow to set for 5 minutes. 

Optional: serve with greek yogurt sweetened lightly with honey.

Feel free to experiment with other flavor profiles; cardamom and ginger both pair well with blueberries. This crumble is perfectly delicious on its own, but you may also enjoy it with vanilla ice cream or crème fraîche.

Adapted from Haley Eats.

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  1. Oh yum! I'm drooling. I just made some frozen yogurt so I'm thinking this plus that will be an epic dessert.

  2. Sounds great, Anne Marie! I think it would be amazing with frozen yogurt!


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