Apple and Blueberry Crumble
Crumble and custard on a winters night is a match made in heaven. We have packs of frozen local blueberries in our store and they are cheaper than fresh, available all year round and perfect for making a crumble. Putting half the crumble mixture on the bottom of the dish soaks up some the excess juice and gives it a pudding texture and the top stays crumbly and crispy. This is a simple version of a classic dessert!
500g frozen blueberries or mixed berries
2 apples – peeled, cored and thinly sliced
1 tsp lemon zest
2 tbs caster sugar
¼ cup coconut sugar
¼ cup plain flour
1 cup rolled oats
Preheat the oven to 180c.
Toss the blueberries, apple, lemon zest and sugar together in a bowl and set asisde until the blueberries have thawed.
Put all the crumble ingredients in a bowl and rub together with your fingertips until it looks like coarse breadcrumbs.
Grease a 22cm pie dish with butter and sprinkle in half the crumble mixture, press it down lightly, spoon over the fruit mixture, including all the juice and then sprinkle over the remaining crumble.
Bake for 30-35 minutes or until the mixture is molten and bubbling around the sides and the top is a deep golden brown.
Serve with custard, cream, ice-cream or all three!