Ingredients:

  • 4 cups (600 g) Fresh or Frozen Blueberries
  • 1/4 cup (50 g) Granulated or Caster Sugar
  • 2 tbsp (20 g) Cornflour (Cornstarch)
  • 1 tsp Lemon Zest (from 1 large lemon)
  • 1 tsp Lemon Juice
  • 1/8 tsp Fine Sea Salt
  • 1 1/2 cups (200 g) Plain (All-Purpose) Flour, sifted
  • 1/2 cup (50 g) Rolled Oats (not instant)
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 4 oz (115 g) Cold Unsalted Butter, cubed
  • 1/2 tsp Ground Cinnamon

Instructions:

  1. Preheat your oven to 190°C (375°F). Lightly grease your 9-inch baking dish with butter or baking spray. Ensure the butter for the crumble topping is cut into small, even cubes and kept in the fridge.
  2. Combine Filling Ingredients: In a medium bowl, gently toss the blueberries (frozen or fresh), granulated sugar, cornflour, lemon zest, lemon juice, and salt.
  3. Pour the filling mixture into the prepared baking dish, spreading the fruit into an even layer. Set aside.
  4. Make the Crumble Topping: In a large mixing bowl, whisk together the plain flour, brown sugar, rolled oats, and ground cinnamon until well combined.
  5. Add Cold Butter: Scatter the cold butter cubes over the dry mixture.
  6. Rub In the Butter: Using your fingertips, quickly rub the butter into the dry ingredients. Continue until the mixture resembles coarse, uneven breadcrumbs. Do not overwork the mixture; it should still have small clumps of butter.
  7. Top the Pudding: Sprinkle the crumble topping evenly over the fruit filling. Do not press the topping down.
  8. Bake: Place the dish on a baking sheet and bake for 35 to 40 minutes. The crumble is finished when the topping is deeply golden brown, and the fruit filling around the edges is visibly bubbling vigorously.
  9. Cool: Remove the crumble from the oven. Allow it to rest and cool for at least 15 minutes before serving. This cooling time allows the cornflour to fully set the filling.