Blueberry Crumble

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

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.