Blueberry Crumble
6 servings
servings15 minutes
active time55 minutes
total timeIngredients
Filling
~900-1000 grams fresh blueberries, rinsed & well-drained
2 Tbsp lemon juice (freshly squeezed)
1 tsp lemon zest (zest of 1 lemon)
3 Tbsp all-purpose flour
1/4 cup granulated sugar
1 tsp ground cinnamon
Crumble
3/4 cup rolled oats (plus extra for topping)
3/4 cup sugar
1/2 cup flour
1 tsp cinnamon
75 g cold butter
To serve
Vanilla ice cream or whipped cream (optional)
Directions
Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
In a food processor fitted with a steel blade, combine all the ingredients and blitz until it forms a crumble.
Spread the topping over the fruit and cover evenly, then sprinkle some extra oats on top. Bake for 45 minutes at 190˚C. The blueberries should be bubbling at the edges and the topping should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.
Notes
Crumble topping is flexible – you can add more butter if it is too dry.
6 servings
servings15 minutes
active time55 minutes
total time