A nutty, crunchy, toasty topping is the perfect complement for sweet and sour blueberries. A simple dessert star.
- 2 cups (300g) frozen blueberries
- ⅓ cup (80ml) maple syrup
- 1 tsp vanilla extract
- 80 g unsalted butter, chopped
- 1 cup (90 g) rolled oats
- ½ cup (40 g) flaked almonds
- ½ tsp ground cinnamon (optional)
- ¼ cup (35 g) self-raising flour
- ⅓ cup (80 ml) maple syrup
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.
- Preheat oven to 180°C (350°F).
- Place blueberries in a big bowl, add the maple and vanilla and toss to combine with a wooden spoon. Set aside.
- To make the crumble topping, place the butter in a small saucepan over low heat and stir with the wooden spoon until melted. Place the oats, almonds, cinnamon, flour and maple in a medium bowl. Add the melted butter and mix really well to combine.
- Divide the apple mixture between 4 shallow 1-cup-capacity (250ml) ovenproof dishes. Spoon the crumble topping onto the fruit, making sure it’s nice and even.
- Place the dishes on a baking tray and bake for 25 minutes or until golden and the fruit is soft.
- With oven gloves on, remove the crumbles from the oven.
- Serve them warm topped with a scoop of vanilla ice-cream and some extra maple, if you like.