- 270 grams Blueberries
- 50 grams Sugar
- 1 tbsp Lemon juice
- 1 tbsp Cornstarch
- 1 tbsp Butter
- 1/2 tsp Salt
- 128 grams All-purpose flour
- 4 tbsp Light brown sugar
- 4 tbsp White sugar
- 56 grams Unsalted butter
- 1 tsp Vanilla
- 1 tsp Spice mix cinnamon / gingerbread
- 100 grams Almond or rolled oats Optional
- 1/4 tsp Nutmeg fresh grated
Wash blueberries if using fresh - drain and pat dry so you don't have excess water.
Add sugar, lemon juice and set aside.
Chop butter into cubes.
In a food processor bowl – add flour, nuts/oats, sugar, salt, vanilla, spice, and butter.
Pulse a few times – until crumbly but not too much.
Keep the bowl in the fridge to stay cold if necessary.
Preheat the oven to 170 C / 340 F.
Add blueberries sugar and cornstarch - stir to combine.
Grease the bottom of a baking dish or ramekin with butter.
Pour fruit mixture into the baking dish.
Top with the crumble topping generously.
Bake in a preheated oven for about 30 to 35 minutes.
The top will be golden and be bubbling.
Calories: 296kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 162mg | Potassium: 141mg | Fiber: 2g | Sugar: 23g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1.4mg