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This Lemon and Blueberry Crumble is easy to make and full of flavour. Sweet, tart, crisp, juicy; it tastes like you spent hours in the kitchen when you threw it together in minutes!
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Lemon and Blueberry Crumble

This Lemon and Blueberry Crumble is easy to make and full of flavour. Sweet, tart, crisp, juicy; it tastes like you spent hours in the kitchen when you threw it together in minutes!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Annie N

Ingredients

  • For the fruit filling:
  • 4 cups (600g) blueberries
  • Zest of 1 large lemon
  • 2 tbsp cornflour/cornstarch
  • 1 tbsp lemon juice
  • 1/2 cup (100g) white/caster sugar
  • For the crumble topping:
  • 1 cup (80g) rolled oats
  • 1 1/2 cups (210g) plain/all-purpose flour
  • 1/2 cup (100g) light brown sugar
  • 1 stick (113g) butter, cold*
  • 1/4 tsp vanilla extract, optional, but gives extra depth to the flavour

Instructions

  • Preheat the oven to 180C/350F and spray an 8x8 inch square pan with cooking spray.
  • Place the berries, lemon zest, cornflour, lemon juice and sugar into a medium sized bowl and mix to coat all the berries in flour. Leave to one side.
  • To make the topping: place the oats, flour, sugar, butter and vanilla extract into a large bowl and use your hands to rub the butter into the oat/flour mixture. Usually I use a pastry cutter, but this crumble needs the warmth of your hands to come together properly. 
  • Mix until it gets soft, squashy and balls up into huge lumps. Leave to one side while you tip the fruit mixture into the prepared pan.
  • Crumble the large lumps of topping over the berries; there should be enough to cover all the berries.
  • Place in the oven for 30-35 minutes, until the topping is golden and firm to the touch and the filling is bubbling.
  • Leave to cool for 30 minutes before serving with ice cream.
  • You can also make this ahead, cover with cling film and keep in the fridge until you're ready to serve. Divide the crumble up into bowls and microwave for 1 minute.
  • Lemon and Blueberry Crumble will keep covered, in the fridge for 3 days. You can serve at room temperature, but it's best served warm.

Notes

*You can use real butter or Clover light in this recipe. I would normally only use butter, but once I ran out and used Clover Light as I was desperate for a crumble and it honestly makes the best crumbles ever!