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Indulge in the simplicity of our Easy Blueberry Crumble – a quick and delicious dessert that's ready in no time. Plump Driscoll's blueberries are tossed with sugar, lemon, and a hint of cardamom or cinnamon, then crowned with a delectable crumble topping. Baked to perfection, it's a delightful treat that pairs beautifully with cream, ice cream, or yogurt.
Preheat the oven to 180°C (160°C fan-forced).
Toss the blueberries, sugar, corn flour or tapioca flour, lemon zest and juice, salt and cardamom or cinnamon in a large bowl until well combined. Spoon into a 1.5L-capacity baking dish and place in a shallow baking dish to catch any drips.
To make the crumble topping, toss all of the ingredients into a bowl and mix well until combined. Crumble the mixture over the top of the blueberries.
Bake for 30-35 minutes or until the topping is lightly browned and the blueberries bubbling. Remove from the oven and allow to rest for 15 minutes before serving with cream, ice cream or yoghurt.
Store leftovers covered in the fridge for up to 3 days.
4 x 170g punnets Driscoll’s blueberries
1/3 cup (75g) caster sugar
1/4 cup (35g) corn flour or tapioca flour
finely grated zest of 1 lemon
1 tbsp lemon juice
pinch of salt
1/4 tsp ground cardamom or cinnamon
cream, ice cream or yoghurt, to serve
Crumble topping
2/3 cup (70g) rolled oats
2/3 cup (100g) self-raising flour
1/2 cup (110g) brown sugar
2 tsp ground cinnamon
120g butter, melted
