Georgia Blueberries have published a few of my favourite blueberry recipes on their website!
So to celebrate, here is another blueberry recipe.
Crumbles are so great, because they are easy and flavourful. The fruit and crumble mixture can all be prepared in advance, then set aside for when you finish dinner. All you need to do then is put it all together and bake it until you get crisp, crumbly, butter topping and warm, soft fruit.
Serve it with vanilla ice cream and dessert is done.
And if you have any leftovers? They’re called breakfast.
For the filling
3 granny smith apples, peeled and cored
1/2 tsp cinnamon
1 tbsp sugar
1 tbsp water
1 1/2 cups blueberries (fresh or frozen)
For the crumble
1 3/4 cups plain flour
1/3 cup brown sugar (60g)
1/3 cup sugar (80g)
1/2 tsp salt
1/2 tsp ground cinnamon
110g unsalted butter, melted (4 oz, 1/2 cup)
Chop the apples into 1.5cm (1/2 inch) cubes. Combine with cinnamon, sugar and water in a small saucepan.
Cook, covered, over a low heat for 12 – 15 minutes, until apples are soft but still hold their shape. You will need to stir them occasionally. Allow the apples to cool.
Preheat the oven to 180 C (350 F) and get out large baking dish or about 8 ramekins.
Spread the apple mixture over the base of your baking dish or ramekins and top with blueberries
To make the crumb topping, combine all the ingredients with a fork in a medium bowl until all the flour is incorporated. Crumble the mixture in an even layer over the fruit.
Bake for 30 minutes, until golden. Serves 8.