Easy Apple and Blueberry Crumble
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 750 g Granny Smith Apples (weight is before peeling and coring)
- 300 g Blueberries (fresh or frozen)
- 1 tbsp Caster Sugar
- 1 tsp Cinnamon
- 1 tbsp Plain Flour
- 125 g Plain Flour
- 125 g Oats
- 150 g Light Brown Sugar
- 125 g Butter (melted)
Method
- Preheat the oven to 180 Β°C (160 Β°fan/ 350 Β°F/ Gas 4).
- Peel, core and slice the apples and place in a large pie dish (about 1.5-2 litres capacity).
- Add the blueberries, caster sugar, and flour to the apples and mix everything together gently until the fruit is evenly coated. If you're using frozen blueberries, add them straight from the freezer.
- Put the plain flour, oats, and light brown sugar in a mixing bowl and stir together. Pour in the melted butter and mix until everything is combined and you have a crumbly topping.
- Spoon the crumble topping over the fruit and bake in the oven for 45-50 minutes until the fruit is bubbling and the crumble topping is golden.