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

Author: Emma
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 8
Category: Crumble
Method: Baking
Cuisine: American

Description

Juicy blueberries with a hint of lemon topped with brown buttered nutty crumble will have you coming back for more. This Blueberry Nut Crumble is the perfect transitional dessert, whether you are going into Autumn or coming out of Winter, the light fruit topped with nutty crunchy oats suits everyone.

Ingredients

For the Filling

800g (4 cups) fresh or frozen blueberries

70g (1/2 cup) blackberries (optional)

50g (1/4 cup) dark brown soft sugar

1 teaspoon cornflour

1 teaspoon lemon zest

1 tablespoon lemon juice

For the Crumble

110g (1/2 cup) unsalted butter, browned

75g (3/4 cup) rolled oats

110g (3/4 cup) all-purpose flour

100g (1/2 cup) brown sugar, packed

1/8 tsp salt

100g (1/2 cup) unsalted butter, cubed into small chunks

30g (1/4 cup) walnuts, chopped

40g (1/4 cup) hazelnuts, chopped

25g (1/4 cup) almonds, chopped

Vanilla Ice-cream to serve (optional)

Instructions

For the Filling

Pre-heat your oven to 180C (350F)
Mix the blueberries with dark brown sugar, cornflour, lemon juice and zest in a large bowl. Place into a greased baking dish or 6-8 individual pots

For the 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. Yum!

Keywords: Crumble, dessert, fruit

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