Blueberry Crumble with Roasted Almond and Peanut Topping

  

Frozen blueberries!!! There, I said it. I used frozen blueberries for my crumble. My blueberry bushes are bare because it's not blueberry season and the fresh ones in the market are a ba$illion $$$ for a small punnet at the moment. No matter, this tastes so good, no one knew that these plumptious purple berries were trapped in a glacier (i.e. my freezer) less than a couple of hours before. People went back for seconds... thirds even, but I'm not naming any names (smiley face).



Blueberry Crumble with Roasted Almond and Peanut Topping
slightly adapted from Delicious
Serves 4

For the Filling:
500g frozen blueberries, thawed
2 tablespoons caster sugar
1 teaspoon vanilla extract

For the Crumble Topping:
1/2 cup wholemeal flour
2 tablespoons white spelt flour
50g unsalted butter, chilled
2 tablespoon brown sugar
1/3 cup roasted unsalted natural almonds
1/3 cup roasted unsalted peanuts
1/2 flaked natural almonds

Vanilla ice cream to serve

Preheat your oven to 180 degrees C.

Make the Topping:
Put both the flours in a food processor and blitz to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the sugar and nuts and blitz again until the nuts are chopped, but not too finely chopped.

Pour the blueberries into a baking dish, add the caster sugar and vanilla and stir to combine. Scatter over the crumble topping and sprinkle over the flaked natural almonds.

Bake the crumble for 45-50 minutes until golden and bubbling. Serve with vanilla ice cream.