Blueberry Oat Crumble

Serves: 4-6
Preparation time: 1 hour
Difficulty: easy



750g blueberries (fresh or frozen)
1/2 cup sugar
3 tbsp cornflour
2 tablespoons fresh lemon juice


3/4 cup light brown sugar, firmly packed
3/4 cup plain flour
1/2 cup rolled oats
1/2 cup almonds, chopped
1/2 tsp grated lemon zest
1/4 tsp ground cinnamon
2 tsp salt
100g cold unsalted butter, diced – plus extra 30g for greasing


  1. Preheat oven to 190C and grease a medium sized pie dish with butter.
  2. Mix together the blueberries, sugar, lemon juice and cornflour in a medium bowl and pour into the pie dish.
  3. Combine the brown sugar, plain flour, rolled oats, almonds, lemon zest, cinnamon and salt in a separate bowl. Rub butter into the mixture to create a crumb-like consistency. Spoon the topping on top of the blueberry mix in the pie dish.
  4. Bake for 45 minutes or until the topping is golden brown and the blueberry filling is bubbling through the crust.
  5. Remove from oven and serve.

NOTE: Cool slightly before serving as the blueberry filling will be boiling hot.

Serving suggestion

Serve with Bannister Downs Dairy award winning double cream (find it in a jar in the dairy fridge).