Lemon and Blueberry Crumble
Lemon and
Blueberry Crumble Bars - a crust of butter and lemon shortbread topped with a
juicy berry filling and shortbread crumble.
Ingredients
For the
fruit filling:
- 1 tbsp lemon juice
- 2 tbsp cornflour/cornstarch
- 1/2 cup (100g) white/caster sugar
- 4 cups (600g) blueberries
- Zest of 1 large lemon
For the
crumble topping:
- 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
- 1 cup (80g) rolled oats
- 1 1/2 cups (210g) plain/all-purpose flour
Instructions
First, Preheat
oven to 180 ° C and spray 8 × 8-inch square dish with cooking spray.
Then, Place
the berries, lemon zest, corn flour, lemon juice and sugar in a medium sized
bowl and mix to coat all the flour berries. Leave aside.
To make the
filling: place the oats, flour, sugar, butter and vanilla extract in a large
bowl and
Use your hands to rub the butter in the oatmeal / flour mixture. I
usually use a pastry knife, but this crumble needs the warmth of your hands to
get together properly.
Mix until
the mixture becomes soft, crushed and forms huge balls. Leave aside while you
pour the fruit mixture into the prepared dish.
Crumble the
large pieces of filling on the berries; there should be enough to cover all the
berries.
Bake for 30
to 35 minutes, until the filling is golden and firm to the touch and the
filling is bubbling.
Let cool 30
minutes before serving with ice.
You can also
prepare this in advance, cover with plastic wrap and keep it in the
refrigerator until you are ready to serve it. Divide the crumble in bowls and
microwaves for 1 minute.
Lemon and
blueberry crumble will cover in the fridge for 3 days. You can serve at room
temperature, but it is best to serve it hot.
Happy
Cooking Time.
