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

1. Preheat the oven to 190°C gas mark 5. Grease a 20cm square tin and line with baking paper.
2. Mix together the oats, flour, baking powder, sugar, cinnamon and salt in a large bowl.
3. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.
4. Tip about two thirds of the mixture into the prepared tin. Spread it out level and pack it down very firmly.
5. Bake for about 15 minutes until golden around the edges.
6. To make the filling, mix the cornflour and lemon juice together in a large bowl to make a paste.
7. Stir in the berries.
8. Tip the filling over the base and spread level.
9. Scatter over the remaining crumble mixture. Bake for 25–30 minutes until the crumble is golden and the filling is bubbling.
10. Leave to cool in the tin then carefully lift it out using the baking paper, cut into squares and serve.
11. 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.