Blueberry Crumble

Blueberry Crumble

I love crumbles all year round and this is a fantastic dish for the family.

Ingredients:

Filling

1 teaspoon dairy free butter

2 pints blueberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 orange juice

1 teaspoon vanilla extract

Topping

1 cup gluten free all-purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

6 tablespoons dairy free butter

1/2 cup toasted gluten free oats

1/2 cup chopped, toasted almonds

Method:

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4.

Lightly butter an 8 inch square baking dish.

Filling

Wash the fruit

In a bowl, add the blueberries, sugar, cornstarch, orange juice, and vanilla.

Mix the ingredients together and set aside while you assemble the topping.

Topping

In a bowl add the flour, sugars, and butter.

Mix together until it is crumbly.

Stir in the oats and nuts.

Cooking

Pour the filling into an 8 inch square baking dish and evenly distribute the topping over the fruit.

Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling.

I personally cook this dish at the same time I am cooking the main meal.   

This can be eaten immediately or kept in the fridge and reheated as required.

Additional Notes:

Add spices such as pumpkin spice, mixed spice, cinnamon as your taste wishes.

Delicious with vanilla ice cream, or warm custard. 

Equipment Used:

Bowl

Spoon

Measuring Cups

Ovenproof dish.

Freezing Notes:

Place into portions and freeze in labelled and dated containers for 4 months.

Use frozen fruits for the crumble. Defrost the fruit and then follow the recipe before baking.

Recipe credit: Save Money, Freeze Food.