Blueberry Crumble


blueberry-crumbleFor those of us who love nothing more than a ” warm me up” pudding in winter!

For the blueberry filling:

350g blueberries
125ml granulated sugar
30ml cake flour
15 – 30ml lemon juice
pinch of salt

For the crumble:

250ml cake flour
125ml rolled oats1
80ml light brown sugar
2.5ml vanilla essence
pinch of salt
125ml butter, cubed


  1.  Preheat the oven to 190°C and adjust the oven rack to the middle position. Generously butter a 20cm pie dish.
  2. To make the blueberry filling – toss the blueberries with the sugar, flour, lemon juice and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
  3. Make the crumble – stir together the flour, oats, brown sugar, vanilla, and salt. Rub in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
  4. Bake the crumble until the berry filling is bubbling and the topping is set and browned in places, 25 to 35 minutes. Let the crumble cool slightly, but only just, before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or even on the bottom.


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