JUICY BLUEBERRY CRUMBLE
We are so excited about the start of the berry season in Australia! @therese.spoon has made us a juicy blueberry crumble to use up all those perfectly imperfect blueberries.
Ingredients
Blueberry filling
- 1 punnet blueberries (170g)
- 1 red apple- cut into 1cm dice
- 1 tsp plain flour
- 1 tbsp caster sugar
Crumble
- 30 g rolled oats
- 50 g all-purpose flour
- 2 tbsp flaked almonds
- 60 g brown sugar
- 1/4 tsp baking powder
- Pinch of salt
- 42 g unsalted butter- cut into 1cm cubes
Instructions
- Preheat the oven to 180*C.
- Combine the diced apples & blueberries in a bowl, sprinkle over with the flour & caster sugar, and stir until evenly coated.
- In a second bowl, add the oats, flour, almonds, sugar, baking powder & salt. Whisk to evenly combine, then add the cubed butter. Using your fingertips, rub the butter in until you form coarse crumbs and there are no lumps of butter remaining.
- Transfer the fruit into the ramekins into an even layer, then top with the crumble mixture.
- Bake for 20-30 minutes; the top should be evenly golden and the fruit gently bubbling. Set aside for 10 minutes to cool, then serve with vanilla ice cream or creme fraiche.