Blueberry crumble with corn-almond topping

Ingredients:

Filling

• 4 cups blueberries
• 1/3 cup sugar
• 1 tbsp flour
• 1 teaspoon lemon juice
• 2 tablespoons cold butter, cut into small pieces

Crumble topping

• 1/2 cup corn flour (polenta)
• 7 tablespoons softened butter, plus more for the pan
• 3/4 cup flour
• 1/2 cup brown sugar
• A pinch of salt
• 3/4 cup chopped almonds

Preparation:

1. Preheat oven to 180°C. Grease a 2-liter baking dish or 6 individual 180 ml baking dishes.
   
   Prepare the toppingCombine cornmeal, all-purpose flour, brown sugar, and salt in a bowl. Add the almonds. Mix with your fingers until the dough forms crumbs.
   
   Make the filling: Combine blueberries, granulated sugar, flour and lemon juice in a bowl.
2. Transfer the filling to the prepared pan and arrange the pieces of butter on top. Scoop out a handful of the crumble mixture and spread it over the top. Bake until golden brown and bubbly, 40 to 45 minutes.
   
   Chill for 10 minutes before serving. Top the crumble with whipped cream or ice cream, if desired.