
Blueberry crumble
Blueberry filling
80g salted butter
700g blueberries
1 tbsp corn flour
70g brown sugar
1 tsp vanilla extract
Crumble
90g rolled oats
70g cake flour
50g brown sugar
1 tsp cinnamon powder
pinch of nutmeg
80g salted butter
Method
Preheat the oven to 180C.
To make the crumble, combine the oats, cake flour, brown sugar, cinnamon, and nutmeg to a mixing bowl.
Add the butter and use your hands to work the butter into the dry ingredients until it resembles breadcrumbs together. Set aside.
Add the butter for the blueberry filling to a skillet over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes.
Remove from the heat and add the blueberries, corn flour, brown sugar, and vanilla. Gently mix to combine.
Sprinkle the crumble topping over the fruit. Bake for 35-40 minutes or until the top is golden. Remove from the oven and allow to cool slightly. Serve warm with a scoop of ice cream!
Enjoy!