Blueberry crumble slice
Ingredients
Crumble
- 150 g (1⅔ cups) rolled oats
- 180 g (1½ cups) plain (all-purpose) flour
- 130 g (¾ cup) light brown soft sugar
- ⅓ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 175 g (⅔ cup) butter (can use vegan butter)
Filling
- 2 tsp cornflour
- 1 Tbsp fresh lemon juice
- 400 g frozen blueberries, thawed *
Instructions
- Preheat the oven to 190°C gas mark 5. Grease a 20cm square tin and line with baking paper.
- Mix together the oats, flour, baking powder, sugar, cinnamon and salt in a large bowl.
- Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.
- Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly.
- Bake for about 15 minutes until golden around the edges.
- To make the filling, mix the cornflour and lemon juice together in a large bowl to make a paste.
- Stir in the berries.
- Tip the filling over the base and spread level.
- Scatter over the remaining crumble mixture. Bake for 25–30 minutes until the crumble is golden and the filling is bubbling.
- Leave to cool in the tin then carefully lift it out using the baking paper, cut into squares and serve.
- Store any leftovers in the fridge.
*to thaw blueberries, place them in the fridge the day before using, or put them in a sealed bag in a bowl of water for 20 minutes or so.
Photo by MShev.