Juicy plump blueberries with the hint of zesty lemon, topped with a browned butter nutty crumble will have you hankering for more. If you love nuts, then you will love their addition to this beautiful crunchy crumble.
The days are cooling down here in London Town and the seasonal change can be felt in the air. Leaves are starting to fall from the trees, the mornings and evenings are cooler and the shops are filled with burnt orange and mossy green hues in the clothes.
But I’m not ready. I’m not ready to say good bye to Summer. I’m not ready for cozy knits, hot chocolate and fireplace hangs. Or pumpkin loaf, chai latte or apple pies. So for the next couple of weeks until it’s technically Autumn (23rd September if you really want to know), I’ll bring you my transition recipes. Sweet treats and desserts that will link us between the two seasons. By the end I think I’ll accept that Autumn is really here!
Blueberry Nut Crumble
Let's start with the filling. The blueberries. You can still find them in the stores if you want to use fresh but its totally acceptable to use frozen ones also. They are equally as plump and juicy when cooked and ultimately it keeps the cost down too.
I had a small amount of blackberries in my freezer so I decided to add them to the filling mixture but if you want a true blueberry crumble then just omit them.
The filling is dead easy to make. You need
- blueberries
- dark brown sugar - to add some sweetness
- cornflour - to thicken the blueberry juice as they bake
- lemon zest and juice - to cut through the sweetness and add a slight tang
You literally toss all the ingredients together and pour into your baking dish or individual ramekins. Now you’re ready for the crumble!
Nut Crumble
Now this isn’t any ol’crumble topping. It has the addition of three different nuts alongside the oats which gives it great texture. You could use whatever nuts that take your fancy but I had these in the panty:
- walnuts
- hazelnuts
- almonds
But the deliciousness doesn’t stop there. I’ve used browned butter in the crumble topping along with brown sugar and the combination of the two gives a deeper richer flavour. The browned butter adds to the nutty flavour profile whilst the brown sugar imparts a beautiful molasses flavour.
The blueberries lend themselves to summer but this style of crumble with its nutty molasses flavour inches us into the Autumnal months. And the two together give you the most divine Blueberry Nut Crumble. Top with a big scoop of vanilla ice-cream and you’ll be going back for seconds
For more fruit recipes you can check out these:
Lemon Blueberry Bundt Cakes . Recipe found here.
Orange Blossom Pound Cake with Cherry Glaze. Recipe found here.
Chocolate Sour Cream Cake with Blackberries. Recipe found here.
Blueberry Nut Crumble
Equipment
Ingredients
Blueberry filling
- 800 g blueberries, fresh or frozen
- 70 g blackberries , fresh or frozen
- 50 g dark brown sugar, firmly packed
- 1 tsp cornflour (corn starch)
- 1 tsp lemon , zest
- 1 tbsp lemon juice
Nut crumble
- 110 g unsalted butter, browned
- 75 g rolled oats
- 110 g plain flour (all-purpose)
- 100 g brown sugar, packed,
- ¼ tsp fine salt
- 100 g unsalted butter, cubed into small chunks
- 30 g walnuts, chopped
- 40 g hazelnuts, chopped
- 25 g almonds, chopped
- Vanilla Ice-cream to serve, optional
Instructions
Blueberry filling
- Pre-heat your oven to 180°C (350°F).
- Mix the blueberries and blackberries with dark brown sugar, cornflour, lemon juice and zest in a large bowl. Place into a greased baking dish or 6-8 individual ramekins.
Nut crumble
- In a small saucepan, melt the butter over medium heat until nut-brown in colour, about 8-10 minutes. Remove the pan from the heat and pour the butter into a bowl, leaving any burned sediments behind. Allow to cool slightly.
- In a separate medium mixing bowl, add the oats, flour, sugar, salt and chopped butter. Using your finger-tips, mix to combine pressing the ingredients together to make small clumps. Pour in the brown butter and stir to combine. Add the nuts and stir to combine.
To assemble
- Spread the crumble over the filling and cover evenly. Bake in the centre of the oven for 30 minutes or until the fruit is bubbling and the crumble is golden brown in places.
- Remove from the oven and let sit for 15 mins before serving. This allows the fruit filling to thicken slightly. Serve with a big dollop of vanilla ice-cream or fresh cream.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
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