Blueberry Grumble

	TOTAL TIME: 1 hr Prep: 5 min Inactive Prep: 15 min Cook: 40 min YIELD: One 8 to 10-inch/20-to25 cm "grumble" LEVEL: Easy
INGREDIENS
GRUMBLE TOPPING:
3/4 cup/170 g butter, plus more for pan 1 cup/225 g brown sugar	1 1/2 cups/200 g ground almonds 1 cup/110 g rolled oats, toasted
BLUEBERRY FILLING:
Slightly sweetened vanilla-flavored whipped cream, for serving, optional
4 cups blueberries 1/4 cup/55 g granulated sugar	2 tablespoons flour
Directions
For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish. Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside. For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish. Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream.