Blueberry Grumble

INGREDIENTS

GRUMBLE TOPPING:

3/4 cup/170 g butter, plus more for pan
1 cup/225 g brown sugar
1 1/2 cups/200 g ground almonds
1 cup/110 g rolled oats, toasted

BLUEBERRY FILLING:

4 cups blueberries
1/4 cup/55 g granulated sugar
2 tablespoons flour
Slightly sweetened vanilla-flavored whipped cream, for serving, optional
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DIRECTIONS

For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish.

Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside.

For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish.

Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream