Blueberry & Sultana Crumble

Blueberries were going cheap at the supermarket, so naturally I bought a little packet on a whim – then thought “What the frig am I going to make with these?” It’s not an ingredient I use a lot so I was a bit stuck. After trawling through a few recipe books I discovered it’s an ingredient a lot of people avoid! So, with no inspiration to spark me off I decided upon the old fail safe, a crumble. The resulting dessert was absolutely delicious. Who knew the blueberry had it in him!!

RECIPE: Makes 2

INGREDIENTS:
250g fresh or defrosted frozen blueberries
1 tablespoon cherry jam
1/2 lemon (juice of)
1/4 cup sultanas
2 tablespoons brown sugar
3 tablespoons plain flour
1 tablespoon butter
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch salt
2 tablespoons oats
2 tablespoons chopped blanched almonds

DIRECTIONS:
Preheat an oven to 200ºC. Mix together the blueberries, jam, sultanas and lemon juice and divide between 2 ramekins.

In a small pan, dry fry the oats for 2-3 minutes until lightly browned. Leave to cool on a plate. Meanwhile, mix together the flour, butter, sugar, salt and cinnamon. Rub together with your fingers until you reach a coarse bread crumb texture. Add more flour if necessary to keep the texture on the dry side. Mix in the oats and almonds. Divide between the two ramekins. Place in an oven for 25-30 minutes until the top of the crumble is crunchy and the fruit underneath has started to bubble up the sides. Leave to cool for 2-3 minutes then serve.

SERVING:
Serve with ice cream or cream or indeed some custard.

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