Blueberry crumbles

A nutty, crunchy, toasty topping is the perfect complement for sweet and sour blueberries. A simple dessert star.

Blueberry crumbles Credit: Donna Hay

• makes

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 2 cups (300g) frozen blueberries
• ⅓ cup (80ml) maple syrup
• 1 tsp vanilla extract

Crumble topping

• 80 g unsalted butter, chopped
• 1 cup (90 g) rolled oats
• ½ cup (40 g) flaked almonds 
• ½ tsp ground cinnamon (optional)
• ¼ cup (35 g) self-raising flour
• ⅓ cup (80 ml) maple syrup

Instructions

1. Preheat oven to 180°C (350°F).
2. Place blueberries in a big bowl, add the maple and vanilla and toss to combine with a wooden spoon. Set aside.
3. To make the crumble topping, place the butter in a small saucepan over low heat and stir with the wooden spoon until melted. Place the oats, almonds, cinnamon, flour and maple in a medium bowl. Add the melted butter and mix really well to combine.
4. Divide the blueberry mixture between 4 shallow 1-cup-capacity (250ml) ovenproof dishes. Spoon the crumble topping onto the fruit, making sure it’s nice and even.
5. Place the dishes on a baking tray and bake for 25 minutes or until golden and the fruit is soft.
6. With oven gloves on, remove the crumbles from the oven.
7. Serve them warm topped with a scoop of vanilla ice-cream and some extra maple, if you like. 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.