Ever find yourself with a heap of blueberries and a craving for something cozy but still fresh? Trust me, you’re not alone. That’s where blueberry crumble with toasted almond topping comes in—a summer sweet that’s low-fuss, high-flavor, and perfect for sunny days (or, let’s be honest, any day you need a little berry joy). If you’re over fussy pies and want something that comes together fast, this is your new go-to dessert.
Why? Because blueberry almond crumble delivers on every level: the filling is bursting with juicy, tart berries, the topping is crispy and golden, and every bite gives you that irresistible combo of warm fruit and buttery crunch. Plus, it looks like a rustic masterpiece straight out of a farmhouse kitchen—no rolling pin or pastry skills required. (FYI: If you’re ever invited to a summer barbecue, this is the dish to bring. You’ll come home with an empty pan and maybe a few new friends.)
Why Blueberry Crumble Is the Summer Sweet Everyone Loves
Let’s get real: there’s something about blueberry crumble that just feels like summer. Maybe it’s the scent of bubbling berries, maybe it’s the buttery almond topping, or maybe it’s knowing that you can have dessert ready before your guests have even finished the main course.
Here’s why this crumble is my top pick for summer desserts:
- Showcases peak blueberries (fresh or frozen, no judgment here).
- Crispy almond topping: Adds nutty crunch and a little plant protein.
- Ridiculously easy: No dough, no chilling, no stress.
- Adaptable: Works with mixed berries, peaches, or whatever fruit you love.
- Just sweet enough: Lets the fruit flavor shine, but still feels like a treat.
Side note: I once made this for a “fancy” dinner party and served it in mismatched mugs. It was the first dish gone—everyone skipped the cake for seconds of crumble.
The Special Magic of Almonds in Your Blueberry Crumble
Almonds do a few things that make this blueberry almond crumble stand out:
- Extra crunch: Slivered or sliced almonds in the topping add a satisfying texture.
- Delicate flavor: Almond flour or ground almonds give a light, almost buttery flavor (even if you’re skipping butter!).
- Golden finish: Almonds toast up beautifully, making the crumble look as good as it tastes.
- Nutritional boost: A little plant protein and healthy fat—yes, please.
Plus, IMO, almonds make any summer sweet taste just a little more “bakery worthy.”
How to Make the Perfect Blueberry Almond Crumble
Ready to make a crowd-pleasing summer sweet that’s as easy as it is delicious? Here’s what you need (and how to make it happen):
Ingredients:
For the Filling:
- 4 cups fresh or frozen blueberries (no need to thaw if frozen)
- 2–3 tablespoons maple syrup or honey, or 1/3 cup sugar
- 1 tablespoon cornstarch or arrowroot
- Zest of 1 lemon + 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon
For the Almond Crumble Topping:
- 1 cup old-fashioned oats
- 1/2 cup almond flour (or ground almonds)
- 1/2 cup sliced or slivered almonds
- 1/3 cup brown sugar or coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch baking dish.
- Mix the filling: In a large bowl, toss blueberries with maple syrup, cornstarch, lemon zest and juice, and cinnamon. Pour into the baking dish.
- Make the topping: In another bowl, mix oats, almond flour, almonds, sugar, salt, and cinnamon. Stir in melted butter and vanilla until crumbly.
- Assemble: Sprinkle topping evenly over the blueberry mixture.
- Bake: 35–40 minutes, until the filling is bubbling and the topping is golden brown.
- Cool a bit: Let it sit for 10 minutes before serving (if you can resist).
Pro tip: For an extra-crispy topping, broil for the last 1–2 minutes—just watch closely so it doesn’t burn!
Nutrition Table: What’s Inside a Serving?
Here’s the breakdown for one serving (serves 6):
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Blueberries (2/3 cup) | 56 | 14 | 0.7 | 0.3 |
| Almond flour (2 tbsp) | 80 | 3 | 3 | 7 |
| Sliced almonds (1.5 tbsp) | 52 | 2 | 2 | 4.5 |
| Oats (2.5 tbsp) | 38 | 7 | 1.5 | 0.7 |
| Brown sugar (2.5 tsp) | 38 | 10 | 0 | 0 |
| Butter (1 tbsp) | 100 | 0 | 0 | 11 |
| Maple syrup (1.5 tsp) | 26 | 7 | 0 | 0 |
| Total/serving | 390 | 43 | 7.2 | 23.5 |
Nutrition Takeaway:
This summer sweet is lighter than pie and brings antioxidants, fiber, and a little plant protein thanks to the almonds and oats.
How to Serve Blueberry Almond Crumble (Spoiler: Any Way You Want!)
- Classic: Warm, with vanilla ice cream or whipped cream.
- Breakfast treat: Over Greek yogurt with extra berries for a “totally justified” morning indulgence.
- Picnic style: Serve in mason jars or cups for easy transport.
- Leftovers: Are a dream—just try it cold from the fridge. You’ll thank me later.
Fun Twists & Customization Ideas
- Add peaches or raspberries for a mixed fruit crumble.
- Swap in pecans or walnuts for a different nutty note.
- Go vegan: Use coconut oil and maple syrup.
- Gluten-free: Use certified gluten-free oats.
- Boost the flavor: Add a pinch of cardamom to the filling or a handful of coconut flakes to the topping.
Side note: I once snuck a splash of bourbon into the blueberries. Adults only, but WOW.
Common Mistakes (And How to Dodge Them)
- Skipping the thickener: Your crumble will be watery! Don’t skip the cornstarch or arrowroot.
- Soggy topping: Bake until the topping is deep golden. If it looks pale, give it more time.
- Overcrowding the dish: A too-deep pan leads to mushy crumble—use a shallow baking dish for best texture.
Real-Life Analogy: Like a Pie, but Way Less Stressful
Imagine the homey comfort of a blueberry pie, but so much easier, no dough stress, and ready to eat in under an hour. That’s the magic of blueberry almond crumble—a dessert that says “summer” and “homemade” all at once.
FAQ: Blueberry Almond Crumble
Q1: Can I make blueberry almond crumble ahead?
Absolutely—just cover and refrigerate, then reheat in a low oven before serving.
Q2: Can I freeze it?
Yes, both before and after baking. Just let cool and wrap well.
Q3: How do I make this nut-free?
Swap almond flour for oat flour and use pumpkin seeds instead of almonds.
Q4: Can I use other fruits?
Definitely! Try blackberries, cherries, or plums.
Q5: What’s the best way to reheat leftovers?
Oven is best for restoring crispiness. Microwave works, but the topping will be softer.
Conclusion: Ready for a Crumble Comeback?
So, what are you waiting for? This blueberry crumble with almond topping is the ultimate summer sweet—quick, irresistible, and endlessly customizable. Whether you’re making dessert for a crowd or just want something special for yourself, this is a recipe you’ll reach for again and again.
Tried it? Added your own twist? Drop your favorite combos and tips below. Let’s make this the summer of (many) crumbles! 🫐🌞
External Resources:
- Blueberry Nutrition – Healthline
- All About Almonds – Medical News Today
- How to Make the Best Fruit Crumble – Food52
Now go grab those berries, turn up the tunes, and let the summer baking begin!