Blueberry Oat Crumble

After last week’s warm spell, the glut of British-grown berries have finally arrived. Next time you see a big punnet of blueberries on offer, snap them up and make this crumble for a summer dessert with friends.

Blueberry Oat Crumble
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: British
Serves: 6-8
For the crumble
  • 150g plain flour
  • 75g oats
  • 150g butter or dairy free spread, softened
  • 75g demerara sugar
  • ½ tsp ground cardamon
  • 30g walnuts, crushed into small pieces
For the filling
  • 450g fresh or frozen blueberries
  • Zest of one lemon
  • 1½ tbsp cornflour
  • 1 tbsp sugar (optional)
  1. Preheat and oven to 160C, and grease a pudding dish. If using frozen blueberries, take them out of the freezer so they can partly defrost.
  2. Combine the flour, oats, sugar and butter, either by rubbing by hand, or by pulsing through a food processor. You want to have a sandy consistency that clumps together when pressed. Add the cardamon and walnuts to the crumble mix.
  3. Tip the blueberries into the pudding dish, and sprinkle over the cornflour, lemon zest and sugar. Top with the crumble mix.
  4. Bake for 30-40 minutes until turning golden on top and the blueberry layer starts to bubble through.
Feel free to sub in gluten free flour and oats, dairy free spreads or any other alternatives that you need. You can even use chia seeds in place of corn flour to absorb some of the liquid released by blueberries as they cook.
Crumbles are a brilliant dessert to make because you just need an approximate ratio of flour or oats, butter or an alternative and a bit of sugar and then any fruit that you fancy. Now that we’re into summer, this crumble is delicious served with Greek or coconut yoghurt, but come cooler days I’m always a fan of custard! 

Pin the recipe now to save for later, and let me know if you make it!