Clean Blueberry Crumble



With the blueberry filling and the cinnamon-spiced oat crumble on top, this easy dessert always disappears quickly! If you happen to have any leftovers, eat them plain for breakfast the next morning. I won’t judge!
The crumble will last for at least 6 days if covered and chilled in the refrigerator.
This recipe makes 9 square slices. 

Ingredients 

1 1/2 cups oats
1/2 cup wholemeal spelt flour 
2 teaspoons ground cinnamon
4 tablespoons pure maple syrup
3 tablespoons unsalted butter (melted and cooled slightly)
3- 6 cups frozen blueberries (depending on how thick you want the blueberry filling, you can also use fresh blueberries)
3 tablespoons cornflour

 Method

1. Preheat the oven to 180℃ and lightly coat a 8" square baking dish with cooking spray.

2. To make the crumble - add the oats, flour, and cinnamon in a small bowl and mix together with a fork. Then add in the maple syrup and butter, stirring with the fork until completely mixed together.

3. To make the filling - stir together the blueberries and cornstarch in a bowl until thoroughly combined. 

4. Transfer the filling to the baking dish, and sprinkle the oat crumble on top. 

5. Bake for 50-60 minutes, or until the blueberry juices are bubbling at the sides. 

6. Cool completely to room temperature, then chill for at least 3 hours before serving.

7. Serve with natural greek yoghurt, chocolate ice cream or banana ice cream. 

Enjoy x




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