Cream cheese dotted on the top just before baking makes this a very special crumble. 






Skill level

Average: 3.2 (23 votes)


  • 6 cups (600 g) blueberries
  • 1 lemon, zested and juiced
  • ¼ cup (60 g) granulated sugar
  • 2 tbsp (25 g) cornflour (cornstarch)
  • 1½ tsp (8 g) cinnamon, divided
  • 1 cup (120 g) whole wheat or spelt flour
  • ½ cup (45 g) rolled oats
  • ¼ cup (50 g) brown sugar
  • ½ cup (115 g) unsalted butter, at room temperature
  • ¼ cup (30 g) cream cheese
  • Ice cream, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: 10 minutes

  1. Preheat oven to 205ºC (400ºF).
  2. Gently toss together blueberries, lemon zest and juice, granulated sugar, cornflour and 1 teaspoon (5 g) cinnamon in a large bowl.
  3. Pour mixture from bowl into an 20 cm (8-inch) square baking pan and place pan on a rimmed baking sheet.
  4. Mix together flour, oats, brown sugar and remaining cinnamon in a medium bowl. Use your hands to rub the butter into the mixture until it resembles wet sand.
  5. Sprinkle oat mixture over fruit then dot mixture with cream cheese. Bake until fruit is bubbling and top is golden, about 30 minutes. Cool 10 minutes before serving with ice cream, if desired.