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DoveWare Recipes

Blueberry Crumble

Cook Time:
1.45 hrs

It goes perfectly well with coffee. Serves 6-8


  • 36 oz blueberries
  • 2 tblsp lemon juice, freshly squeezed
  • 3 tblsp all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • For the topping:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 8 tblsp cold butter, diced
  • 1/2 cup quick-cooking oats
  • 1/2 cup sliced almonds


Preheat the oven to 350F.

Toss the blueberries with the 2 tblsp of lemon juice, making sure they are evenly coated. Set aside.

In a small bowl, whisk together 1/4 cup of sugar, 3 tblsp of all-purpose flour, and 1 tsp ground cinnamon. Toss with the blueberries just until evenly coated.

Pour into the casserole dish and spread evenly.

In a food processor, combine 1 cup all-purpose flour, 1/4 cup sugar, 1/3 brown sugar, and the 8 oz of diced butter. Pulse until the butter is the size of peas.

Transfer the mixture from the food processor to a bowl, add the 1/2 cup of quick-cooking oats and toss with your hands to make large crumbles. Add the 1/2 cup of sliced almonds and mix.

Spread the topping over the fruit and cover evenly.

Place the dish in the oven for 40 minutes or until the topping is golden brown.

Let the dish sit for 15 minutes after baking and then enjoy!