Blueberry Almond Crunch
A delicious blueberry almond crumble with a crunchy oat topping, perfect for dessert or a sweet breakfast treat that combines fruity tartness with nutty sweetness.
Ingredients
Instructions
- Combine flour, oats, brown sugar, baking soda, baking powder, salt, and cinnamon in a bowl.
- Cut in softened butter with a pastry blender until the mixture is crumbly.
- Stir in chopped walnuts.
- Press half of the crumb mixture into an 8x8-inch pan.
- Stir almond extract into the blueberry pie filling.
- Pour the blueberry filling over the crumb mixture in the pan.
- Spread to the edges and sprinkle with the remaining crumb mixture.
- Bake at 350°F (175°C) for 30 minutes until golden and bubbly.
- Serve warm or cold, optionally with ice cream.
Tips & Substitutions
For a nut-free option, you can substitute the walnuts with sunflower seeds or omit them entirely. If you prefer a different flavor, try adding a splash of vanilla extract instead of almond extract. Ensure the butter is softened to easily blend into the dry ingredients, creating a perfectly crumbly topping. You can also use whole wheat flour for a healthier twist.
Serving Suggestions
Serve warm or cold, optionally topped with a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. This dessert also complements a cup of coffee or tea, perfect for an afternoon snack or a delightful finish to a meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warmed through. This dish can also be enjoyed cold, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Almond Crunch contains roughly 275 calories, with 1g protein, 40g carbohydrates, and 13g fat. It is a good source of calcium (14% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1002mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of pie filling?
Yes, you can use fresh blueberries! If using fresh blueberries, combine them with a bit of sugar and cornstarch to create a similar consistency to pie filling. This will enhance their flavor and prevent them from becoming too watery during baking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the crumb mixture and layer it with the blueberry filling in advance. Cover and refrigerate the assembled dish, then bake it just before serving. This allows the flavors to meld beautifully, making it even tastier.
Is this recipe suitable for freezing?
Yes, this dish freezes well. After baking, let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).