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!
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.
*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!