Spiced Blueberry Crumble
- For the crumble topping
- 100g oats
- 100g wholemeal spelt flour
- 40g light muscovado or light soft brown sugar
- 40g dark muscovado or dark soft brown sugar
- 2 tsps sweet spice mix (see right)
- ½ tsp ground ginger
- ⅓ tsp fine sea salt
- 80ml mild olive oil
- For the filling
- 500g (1lb 2oz) frozen blueberries, thawed
- 4 Granny Smith apples, peeled, cored and cut into 1cm pieces
- 50g caster sugar
To make the crumble topping, stir together all the ingredients to make a loosely clumped rubble.
Mix the ingredients for the filling in a 1.5 litre baking dish. Scatter over the topping.
Put in the oven, then turn the temperature to 180C/160C fan. Bake for 45 minutes. The crumble should be golden and the fruit below soft and bubbling.
Leave to cool for 15 minutes before serving, to let the fruit set. Serve with too much cream, custard or creme fraiche.
SPICE SWITCH
Use sweet spice mix, such as pumpkin pie spice, mixed spice, hawaij or speculaas.
Fennel crumble: two tablespoons whole fennel seeds instead of the sweet spice mix – great with apples or plums.
Ginger crumble: substitute one tablespoon ground ginger, half a teaspoon ground allspice and a twist of black pepper – particularly good for a mixture of rhubarb and apple.
