Blueberry Crumble

Hello food lovers,

Here is a new recipe that is very easy to make and ultra delicious.

I am a huge fan of fruit crumbles, which is why I wanted to share a recipe with you.

Here are my individual blueberry crumbles to enjoy with a coffee or as a snack. :-)

This recipe can be made in a vegan and/or gluten-free version.

To make 16 portions of crumble, you will need:

Crumble dough

- 180gr of oat flakes

- 165gr of butter (vegan butter)

- 75gr of brown sugar

- 1 tsp of baking powder

- 2 pinches of salt

- The zest of one and a half lemons

Blueberry filling

- 340gr of blueberries

- 1.5 tbsp of water

- 60gr of brown sugar

- 100gr of blueberry jam

- 1 tbsp of cornstarch

- 1 tsp of vanilla extract

- The zest of one lemon

Crumble dough

First, we will start by preparing the crumble dough.

In a blender bowl, pour 180gr of oat flakes and blend them into a powder.

Pour the powdered oat flakes into a large bowl and add 75gr of brown sugar.

Using measuring spoons, add 1 tsp of baking powder.

Then add 2 pinches of salt.

Using a microplane grater, zest one and a half lemons. This will add a nice kick to the recipe. :-)

Be careful to only zest the yellow part and not the white pith, as it would give a bitter taste to your preparation.

Using a spoon, mix all the ingredients together well.

Add 165gr of butter (vegan butter) cut into pieces. Important: the butter must be very cold.

Using your fingertips, work the mixture into a crumbly dough. This is the principle of crumble dough. :-) We do not want a smooth dough.

Preheat your oven to 170°C fan-assisted.

For this recipe, we chose to use a mini cake mould to get individual portions.

You can also make the same recipe in a 24 x 20 cm rectangular mould.

If you go for the mini cake mould like us, you can use it for various recipes on our blog! :-) We use it in the prune-cinnamon mini cakes and vanilla-rhubarb cake recipes.

To make unmoulding easier, spray each cavity with releasing spray.

Weigh 40gr of crumble dough into each cavity. There will be some left over, but that is normal. We will use it later for the top of the crumbles.

Using a spoon, press the crumble into each cavity as shown in the second photo below.

We will now pre-bake them for 10 minutes in the middle of the preheated oven.

Blueberry filling

While the crumble bases are baking, we will prepare the blueberry filling.

Pour 340gr of blueberries into a large bowl and add 1.5 tbsp of cold water.

Add 60gr of brown sugar and 100gr of blueberry jam.

To help the mixture thicken during baking, add 1 tbsp of cornstarch.

Also add 1 tsp of vanilla extract.

I use vanilla extract in many recipes. It is great and gives a lovely vanilla flavour to preparations.

Using the grater, zest one lemon and mix everything together with a spoon.

Lightly blend the blueberries using an immersion blender.

Do not blend too much — I find it nice to have some whole blueberries as in the third photo.

The bases are now pre-baked. Remove them from the oven and leave your oven on, as we will need it again shortly.

Using a spoon, spread the blueberry mixture over the dough.

Sprinkle the remaining dough over the blueberries to form a crumble topping.

Bake for 35 minutes in the middle of the oven at 170°C.

After 35 minutes, our little crumbles are done. Let them cool completely at room temperature.

Then unmould them carefully using a small offset spatula. Do not use a knife, as it would damage your mould.

Cut each small crumble in half to get smaller portions.

Dust your crumbles with snow sugar using a small sieve. Snow sugar is great for this type of preparation, as it does not melt when in contact with moisture, unlike icing sugar.

And there you have it — our little crumbles are ready to enjoy :o)

They will keep for 2 days in an airtight container.

I hope you enjoy this recipe.

Have a wonderful Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.