There’s no such thing as too many blueberries, in my opinion, except for those few times when I find them on sale at the farmer’s market and proceed to be greedy and buy several containers overflowing with the tiny purplish spheres. While I truly love berries of all kinds, there are only so many you can consume per day before you start finding odd-tasting, soggy and fuzzy ones halfway through the container…(it’s happened to us all, right?).
If you ever find yourself in a similar situation, do as I do and use the excess berries to make these delicious, slightly tangy and sweet blueberry slices. Not only does the deep-red filling look and taste amazing, but the buttery base and crunchy crumble and almond topping might be slightly addictive. They’re perfect for sharing and serving at a party, but you do not really have to 😉
Of course, you do not really have to wait for a berry-sale or any other ‘excess berry situations’ to occur to try out these slices. The berries don’t even have to be blueberries neither: this recipe works with frozen and/or mixed berries as well. I’ve made them with a cherry, raspberry, blueberry, and strawberry mix from the freezer section and it worked just fine. Having said that, when using mixed or frozen fruit, you may have to add a slightly larger quantity of berries than is written in the recipe below as some frozen berries can be a little watery and may reduce more during baking.
Blueberry Crumble Slices
Ingredients
Method
Note: prep and cooking time does not include the time it takes for the filling and slices to cool.
Allow to cool completely before cutting into squares.