Blueberry Almond Crumble Recipe

350 g/12 oz blueberries
175 g/6 oz caster (superfine) sugar

10 ml/2 tsp lemon juice

75 g/3 oz ground almonds
75 g/3 oz plain cake crumbs

2.5 ml ground cinnamon
50 g/2 oz unsalted (sweet) butter, melted
30 ml/2 tbsp flaked (slivered) almonds

Creme fraiche, to serve

Method:

Place the blueberries in a shallow, ovenproof dish with 75 g/3 oz of the sugar and the lemon juice. Mix together the remaining sugar, the ground almonds, cake crumbs and cinnamon. Stir in the butter. Sprinkle the mixture over the blueberries and press down lightly. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes. Sprinkle the flaked almonds over the top and bake for a further 15-20 minutes until golden brown on top. Serve hot with creme fraiche.