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Easy Blueberry Crumble
Serves6
Cooking time
30m
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.
Ingredients
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 tbsplemon juice
pinch of salt
1/4 tspground 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 tspground cinnamon
120gbutter, melted
Method
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Preheat
Preheat the oven to 180°C (160°C fan-forced).
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Blueberry mixture
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.
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Crumble topping
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.
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Baking
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.
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Handy hint
Store leftovers covered in the fridge for up to 3 days.
