Blueberry Crumble Slices

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

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  • V
Blueberry slices with a buttery pastry and crunchy crumble and almond topping
  • Difficulty:Intermediate
  • Prep Time:25 mins
  • Cook Time:75 mins
  • Serves:16
  • Freezable:No

Nutrition per portion

  • for the filling:
  • 650g blueberries
  • 80g fine white granulated sugar, or more to taste
  • juice of 1 lemon (about 60ml)
  • 1 vanilla bean, optional
  • 2 tablespoons corn starch
  • -
  • for the pastry and crumbs:
  • 350g soft flour
  • 125g fine white crystalized sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 175g cold butter, cubed + some more for greasing the tin
  • zest of 1 lemon
  • 1 large egg
  • 60g almonds
  • -
  • needed: 25cm x 25cm square pie tin
Note: prep and cooking time does not include the time it takes for the filling and slices to cool.
  1. Prep: Wash and remove stems from the blueberries. Slice vanilla bean lengthwise. Zest and juice the lemon. Finely chop the almonds.
  2. Make the blueberry filling: Add berries to a pot together with the vanilla bean, sugar and lemon juice. Cook until the berries start to disintegrate and release their juices for about 10 minutes. Combine some of the berry juice and/or water with the corn starch into a slurry. Add slurry to the berries and cook for another 5 minutes, stirring, until the mixture thickens. Allow to cool down completely before using. You can speed up the cooling process by placing the pot in a sink filled with cold water.
  3. Preheat the oven to 190 degrees Celsius.
  4. Make dough: In a bowl, combine the flour, sugar, baking powder and salt. Add the cold butter, egg and lemon zest and form into a crumbly dough. The dough will be quite crumbly at this stage but should stick together when pressed together (though, don’t press all the crumbs together just yet).
  5. Grease the baking tin with a little butter.
  6. Press a little more than half of the dough into the bottom of the pie tin until it covers the entire bottom and looks smooth (keep the rest of the dough in its ‘crumbly’ form).
  7. Pour the cooled-down blueberry filling onto the dough in the pie tin.
  8. Finally, scatter over the rest of the dough crumbs (crumble it more with your fingers if you have to) and the finely chopped almonds.
  9. Bake in the centre of the oven until the top is golden for 50 – 60 minutes.
  Allow to cool completely before cutting into squares.

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