The apple and blueberry crumble with oats is one of my favourite British puddings. It’s so delicious! Super easy and quick to prepare it always tastes divine! You can prepare the crumble a little in advance if you have guests: keep it in the fridge and bake it during the meal. It will be ready to serve at the right temperature after the meal and your guests will be amazed! I added oat flour and rolled oats to the topping for a bit more flavour and crunchiness. This crumble is so good on its own but try it with vanilla ice cream and you will love it!
Apple and blueberry crumble with oats
Ingredients
- For the filling
- blueberries: 150 grams
- cooking apples peeled, cored and cut into small dices: 450 grams
- demerara sugar: 60 grams
- lemon , the filtered juice: 1
- water: 2 tbsp
- ground cinnamon: 1 tbsp
- For the topping
- plain flour: 100 grams
- oat flour: 50 grams
- rolled oats: 50 grams
- caster sugar: 70 grams
- Muscovado sugar: 30 grams
- unsalted butter: 120 grams
- demerara sugar to sprinkle the top
- ground cinnamon: 1 tbsp
Instructions
- Heat the oven to 200°C/180°C fan.Prepare the topping: put plain flour, oat flour, rolled oats, caster and muscovado sugar, cinnamon and butter in a big bowl and rub with the tips of your fingers until it resembles breadcrumbs.
- Put the diced apples in a saucepan with the lemon juice, the water, the cinnamon and the sugar. Cook on high heat for about 5 minutes or until slightly softened.
- Grease an ovenproof shallow dish or about 4-6 little ramekins (depending on the size).
- Transfer the cooked apples with all their cooking juice and the blueberries in the moulds.
- Cover with the topping pressing slightly with the hands and sprinkle with some demerara sugar.
- Bake in the preheated oven for about 20-25 minutes ot until the top is golden and bubbling. Serve with vanilla ice cream or custard cream.
