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Ingredients
For the Filling:
2 to 2 1/4 pounds about 36 oz fresh blueberries, rinsed & well-drained
2 Tbsp lemon juice, freshly squeezed
1 tsp lemon zest, zest of 1 lemon
3 Tbsp all-purpose flour
1/4 cup granulated sugar
1 tsp ground cinnamon
Ingredients for the Crumble Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/8 tsp generous pinch of salt
8 Tbsp 1 stick cold, unsalted butter, diced
½ cup quick-cooking oats
1 cup sliced almonds, divided
To Serve:
Vanilla ice cream or whipped cream, optional
Preparation
Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake for 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day