Blueberry Crumble
Layer of blueberries sandwiched between shortbread base and a crumble top. Serve as is or with a scoop of your favourite icecream.
Equipment
- Conventional Oven
- 8 x 8 square Cake Pan
- Mixing bowls
- Spatulla
- Parchment Paper (optional)
Ingredients
Shortbread Base
- 1½ cup All Purpose Flour levelled & sieved.
- ½ tsp Baking Powder
- ¼ tsp Cinnamon Powder
- ⅛ tsp Salt
- ¼ cup White Sugar
- ¼ cup Brown Sugar Light or Dark
- ½ cup Cold Butter cubed
Crumb Top
- ¼ cup Oats (If adding Oats for crumb top reduce flour by 1/4 cup)
Blueberry Filling
- 2 cups Fresh Blueberries
- 2 tsp Lemon juice
- 2 tsp Lemon Zest
- 3 tbsp Sugar
- 1½ tsp Corn Strach / flour
Instructions
Shortbread Base
- Pre heat the Oven to 375° F / 190 ° C.
- Grease and layer a 8 x 8 inch pan with parchment paper leaving paper to hang over edges.
- In a bowl or food processor add flour, baking powder,salt, cinnamon powder, both sugars and combine well.
- Add cold butter pieces and mix with hand by combining well. This will not form a dough but will crumble together with pressed with fingers.
- Save 1/2 cup for the top crumble and transfer the rest of dough in bake pan and press with spoon or hand evenly.
- Bake for 10 minutes and let rest for 5 minutes.
Blueberry Filling
- Add blueberries, lemon juice, lemon zest, sugar and corn flour and combine well to mix.
- Transfer blueberry filling to the baked crust and layer evenly.
- Add 1/4 cup oats to remaining shartbread mixture and layer on top of blueberry filling.
- Bake for 45 - 50 minutes till the top and edges are brown.
- Remove from oven and let cook completly before slicing to bars.