This Blueberry Almond Crumb Cake made with pie filling is so easy to make it’s perfect for last-minute entertaining.
When my grandmother was alive, we always had to make sure we had some kind of blueberry dessert on the table. She just LOVED anything with blueberries. I’m not quite sure where the recipe originally came from, but my Mom has been making it for as long as I can remember; however, she doesn’t add almonds into her crust.
I love making this Blueberry Almond Crumb Cake because most of the ingredients are already in my pantry so it makes a tasty last minute dessert idea. And because you use pie filling, you can select any flavor you like (cherry is my second favorite!).
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Blueberry Almond Crumb Cake
- Preheat oven to 425 degrees.
- Lightly grease a 9" spring form pan on the bottom and sides with butter.
- Combine the flour, sugar, almonds, salt, and butter in a bowl. Cut in the butter with a pastry blender until the butter is the size of small peas and the mixture is crumbly (you can use 2 butter knives crisscrossing to chop up the butter into smaller bits and blend into the flour if you don't have a pastry blender).
- Set aside 1 cup of the crumbs and pat the remaining crumbs into the bottom and 1-inch up the side of the spring form pan; then add the pie filling.
- Bake for 20 minutes; then spread the remaining 1 cup of crumbs evenly over the top of the fruit.
- Bake for another 20 minutes until the crumbs are lightly browned and the sides are bubbling. Allow to cool completely; then keep refrigerated until ready to serve.
- Sprinkle with confectioners sugar before you are ready to serve. Can be made up to 2 days ahead.