Blueberry Crumble With Cornmeal-Almond Topping

Ingredients

• 0.8 cup almonds chopped
• 4 cups blueberries 
• 0.5 cup cornmeal 
• 0.8 cup flour all-purpose
• 1 tablespoon flour all-purpose
• 0.3 cup granulated sugar 
• 1 teaspoon juice of lemon fresh
• 0.5 cup brown sugar light packed
• 1 pinch salt 
• 2 tablespoons butter unsalted cold cut into small pieces
• 7 tablespoons butter unsalted softened plus more for the baking dish

Equipment

• bowl
• oven
• whisk
• ramekin
• baking pan

Directions

1. Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
2. Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
3. Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
4. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit.
5. Bake until golden and bubbly, 40 to 45 minutes.
6. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.