I bought some frozen blueberries last week. It wasn’t until a few days later, I noticed that the darling bag unpacker had put them in the veg drawer in the fridge.
I needed to use them straight away, I was almost sweating fretting about them going off (self-confessed waste hater).
It was 3pm in the afternoon. By 3.30pm, I was in the playground, the bake was in the oven and no a trace of hasty baking was to be found.
Cue Pinterest. Blueberry recipes. Blueberry Oat Crumble Bake. That will do.
I don’t know about you, but I increasingly seem to stumble across American recipes measured in cups rather than our very British grams (or ounces of you’re old
school). Well, whatever Trevor, I have cups, I can cook USA style. But what cup to use? Are we talking tea cup? Coffee cup? Super sized Yummy Mummy mug? I tried not to get too hung up on this, and plumped for a mid size mug (obvs really). So, heres the recipe. So so easy, full of fruit, crunchy and soft all at once. The jurys out on the healthy or not verdict. Whilst admittedly crammed with fruit, there was an inordinate amount of sugar in the original recipe. I would definitely cut down on this next time, and I have adjusted the recipe to reflect this.
Blueberry Oat Crumble Bake
Makes: 8 Prep time: 10 minutes Cook time: 50 minutes
For the base and crumble topping:
- 1/2 cup butter
- 1 cup plain flour
- 3/4 cup oats (not instant)
- 1/4 cup caster sugar
- 1/4 cup light brown soft sugar
- pinch of salt (optional, I didn’t use as I used salted butter)
- 2 cups fresh or frozen blueberries
- 2 tbsps. sugar
- 2 tbsps. lemon juice
- 2 tsps. cornflour
- Pre-heat the oven to gas mark 4, 180C. Line a deep baking tray with foil and grease. I used a 8 x 6 inch rectangular tin, but it dosent really matter what shape you use.
- Melt the butter for about 1 min in the microwave
- In a large mixing bowl, combine flour, oats, sugars, butter and optional salt.
- Set aside 1 cupful to be used as the crumble topping later.
- Transfer remaining mixture to your prepared tray, pat and press down so the mixture is even and compacted.
- In the now empty mixing bowl, mix blueberries, sugar, lemon juice and corn flour. Tip this mixture over the oat base.
- Evenly sprinkle the remaining oat crumble mixtures over the blueberry mixture.
- Bake for approximately 50 minutes. The edges should be set and the centre almost set. The crumb should be a light pale golden colour.
Perfect for the kids’ lunchboxes, a fruity breakfast, after-school boost or for a naughty treat with a brew before bed.