Join our mailing list
Sign up for 10% off your first order.
Blueberry Crumble
Emily Davenport
6 servings
15 minutes
388
British,
Dessert, Pudding
This comforting, Blueberry Crumble recipe is taken from the beautiful Around Britain Cookbook.
In 1946, as a thank you for what we had gone through in the war, the British Columbia University Berry Farm on Lulu Island in Canada offered a box of 80 blueberry plants free to any grower in Britain. David Trehane of James Trehane and Sons Limited, nurserymen near Wimborne, Dorset, took up the offer and the bushes flourished.
In 1946, as a thank you for what we had gone through in the war, the British Columbia University Berry Farm on Lulu Island in Canada offered a box of 80 blueberry plants free to any grower in Britain. David Trehane of James Trehane and Sons Limited, nurserymen near Wimborne, Dorset, took up the offer and the bushes flourished.
Ingredients
- Blueberries 450g (1lb)
- Caster sugar 150g (5oz)
- Lemon 1, grated rind and juice
- Breadcrumbs 75g (3oz)
- Ground almonds 75g (3oz)
- Butter 110g (4oz)
- Slivered or flaked almonds 25g (1oz)
Directions
- Preheat the oven to 200°C/400°F/Gas 6. Mix the fruit, 75g (3oz) of the sugar and lemon rind and juice in a shallow ovenproof dish
- Make the crumble by mixing the breadcrumbs, ground almonds and remaining sugar. Rub in, or cut in, the butter roughly and spoon the mixture evenly over the fruit. Scatter with slivered or flaked almonds
- Bake the crumble for about 30 minutes, turning the oven heat down to 180°C/350°F/Gas 4 after 15 minutes when the top has browned. Serve warm or cold with plenty of cream - clotted or double!