I don’t normally post dessert recipes but I’m such a big fan of different kinds of crumble and these Blueberry Crumble Squares are so easy and delicious – the perfect treat for kids and grown-ups – so I had to share them with you!
I use a mix of dark brown and white sugar but if you have light brown sugar you could use just this instead of mixing different kinds. I haven’t been able to find light brown sugar for weeks so I’m making do with what I have.
These are best kept in the fridge in an airtight container.
This recipe will make 6 squares.
Blueberry Crumble SquaresCourse: Desserts, Sweet Treats
40g dark brown sugar
40g granulated sugar
100g cold unsalted butter
125g fresh blueberries (1 regular punnet) – you can use frozen if this is what you have
60ml maple syrup
1 teaspoon lemon juice
2 teaspoons cornflour
- Heat the oven to 180 degrees Celsius and line a small baking dish with parchment paper. I use a 0.6 litre dish.
- Add 100g of the oats into a blender and whizz into a fine powder. Pour into a large bowl with the rest of the oats, the sugar and a pinch of salt.
- Cut the cold unsalted butter into little cubes and add into the bowl with the oat mixture. Using your fingers, work the butter into the oat mixture by rubbing gently between your finger tips. I wouldn’t use a food processor here as it will just blend all the oats to powder which isn’t what you want.
- Pour the blueberries, maple syrup, lemon juice and cornflour into a pot and heat over medium – high heat while stirring until it comes to the boil. Leave to boil for 2 minutes to allow it to thicken.
- Add 200g of the oat mixture into the prepared baking dish and push down firmly to make the bottom layer.
- Pour the blueberries over this and spread out evenly with a spoon.
- Then crumble the rest of the oat mixture over the top and pat down gently.
- Bake in the oven for 40 minutes, then leave to cool completely before slicing. Slice very carefully – the top is crumbly!