Blueberry Crumble
Sweet, juicy blueberries baked beneath a golden, buttery oat crumble topping. An easy, comforting dessert that's perfect served warm with vanilla ice cream!
Servings: 6 servings
Calories: 569kcal
Ingredients
For the Blueberry Filling
- 4 ½ cups (675g) fresh blueberries
- ½ cup (100g) granulated sugar
- 2 tablespoons (20g) cornflour/cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
For the Crumble Topping
- 1 ¼ cups (156g) plain/all-purpose flour
- ½ cup (115g) unsalted butter cold and cubed
- 1 cup (90g) rolled oats
- ¾ cup (150g) light brown sugar
- ½ teaspoon ground cinnamon
Instructions
For the Blueberry Filling
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
- Place the blueberries, sugar, cornflour, lemon juice, and cinnamon into a large saucepan over medium heat.
- Stirring occasionally, cook for about 10 – 15 minutes until the blueberries start to break down, and the mixture has thickened.
- Remove from the heat and pour into an 8×8-inch square baking pan. Leave to cool whilst making the topping.
For the Crumble Topping
- In a large mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the oats, sugar, and cinnamon. Use your hands to really mix together.
- Sprinkle evenly over the blueberry filling (use as much or as little as you want) and bake for 35 – 40 minutes, or until the filling is bubbling at the edges and the topping is golden brown.
- Allow to cool for 15 minutes before serving. Enjoy!
Notes
Leftovers can be covered and stored in the fridge for up to 5 days.
Baked crumble also freezes well for up to 3 months. Thaw overnight in the fridge, then warm up as desired.