Blueberry Amaretti Crumble

Just when you thought there was only one way to make crumble...

Credit: Flickr/jules:stonesoup

Take advantage of BC’s blueberries and add them to your crumble

Try this classic crumble with an Italian twist!

My secret crumble ingredient is Italian amaretti cookies. They not only provide the sponge to absorb the juices of the fruit so that the dessert doesn’t become soupy, but they also release a lovely almond flavour that enhances this crumble perfectly.

When blueberry season is over, you can substitute a combination of pears and apples. Just peel and core both fruits and cut into chunks. Strawberries and rhubarb make another great classic combination.


  • 1-⅓ cups rolled oats
  • ½ cup packed brown sugar
  • ½ cup crumbled amaretti cookies
  • ⅓ cup slivered almonds (optional)
  • 2 Tbsp. unbleached all-purpose flour
  • ¾ cup unsalted butter, softened
  • 4 cups fresh local blueberries
  • ⅓ cup crushed amaretti cookies
  • Icing sugar for dusting


  1. Combine all of the crumble ingredients together in a large bowl.
  2. Using your hands, mix well for even distribution of all ingredients. Set mixture aside.
  3. Spread out the blueberries in a 4- to 6-cup shallow non-metal baking dish.
  4. Mix in the ⅓ cup crushed amaretti cookies.
  5. Top with the prepared crumble mixture and bake in a preheated 350°F oven for 20 to 30 minutes, until the blueberries just begin to bubble and the crumble is golden brown.
  6. Remove from the oven and let the crumble cool.
  7. Dust with icing sugar and serve with your favourite decadent ice cream.

Serves 4 to 6

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.