Blueberry & Oat Crumble

June 30

This crumble topping is the one I come back to time and time again. It’s buttery and has bite to it rather than the sandy breadcrumbs of the crumbles of my childhood. Use it with any of the summer’s bounty and adapt it with flavour enhancers like lemon or orange zest, spices like cardamom and cinnamon or additional ingredients like desiccated coconut.

Serves 6
50mins

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 3.
2. For the crumble: Combine ingredients in a big bowl. Using your hands or a pastry cutter, press the small cubes of butter into the dry ingredients until it’s combined and you are left with a crumbly texture. Set aside.
3. For the blueberry filling: In a separate bowl, combine all ingredients until mixed through.
4. Pour the blueberries in a large casserole or baking dish. Using your fingers, spread the crumble in a high pile on top. Place directly in the oven for 35-40 minutes or until bubbly and golden.

For the blueberry filling:

800g blueberries

100g sugar

Zest of 1/2 lemon, about 2 tsp

Juice of 1 lemon

1 tbsp flour

1/2 tsp cornflour

For the crumble:

150g plain flour

150g rolled oats

175g sugar

200g cold butter, cut into small pieces

Zest of 1/2 lemon, about 2 tsp

Pinch of salt

You'll Need

2 large bowls

1 large casserole

Baking dish