115gunsalted butter, chilled and cut into small cubes
85gbrown sugar
2 tablespoonsoats, any kind such as jumbo or quick cook
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Instructions
Preheat the oven to 170°C fan / 190°F / 375°F.
For the Apple and Blueberry Filling
Peel and core the apples and roughly cut them into 2cm cubes. Place them into a medium-sized baking dish (my oval dish measures 16cm x 24cm with a depth of 5cm), then add the blueberries, sugar and cinnamon. Stir well to combine.
For the Crumble Topping
Place the butter and flour in a large bowl and rub together with your fingers until it is evenly distributed and the mixture has formed small clumps. Add the brown sugar and mix to combine.
To Assemble
Pour the crumble topping over the blueberries and apples, spread evenly, and then pat down gently with the back of a fork. Sprinkle over the oats.
Bake in the oven for 30-35 minutes. It is ready when the crumble is golden and the blueberries and apples are bubbling from underneath.
Serve warm with hot custard, vanilla ice cream or cream.
Recipe Notes
Note 1. Granny Smiths (the green apple) are best for crumbles, as they're not too sweet. But you could use any variety.
To Make Ahead
Prepare the apple and blueberry filling, then refrigerate. Prepare the crumble topping, let it cool, then cover and refrigerate. Crumble the topping over the apples and blueberries just before baking.
Storage
Let the crumble cool entirely on the benchtop, then cover it with plastic wrap and store it in the fridge for up to 3 days.
Freezing Instructions
You can freeze Apple Crumble and Blueberry baked and unbaked. To freeze the baked crumble, allow it to cool completely. Wrap it in freeze-safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents.To freeze the unbaked crumble, prepare the crumble in a suitable dish for baking. Wrap it in freeze-safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents.