Blueberry & Apple Crumble
Add some blueberry zing to this comforting apple crumble recipe. Made using extra virgin olive oil, enjoy it warm with a dollop of creamy vanilla bean yoghurt.
Ingredients
- 4 Royal Gala apples, peeled, cut into 5mm wedges
- 450g frozen blueberries
- 1 tbs cornflour
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/3 cup plain flour
- 1/4 cup raw sugar
- 80g unsalted butter, cubed
- vanilla bean yoghurt (to serve)
Method
- Preheat oven to 200°C/180°C fan-forced. Place apple and blueberries in a bowl. Add cornflour and toss to coat. Transfer fruit mixture to a 4-cup capacity (26cm base) pie tin.
- Place oats, coconut, plain flour and sugar in a bowl. Add butter and, using fingertips, rub together until mixture is a crumbly texture. Top fruit with crumble mixture. Bake for 50 minutes or until apple is tender and top is golden and crisp. Serve with yoghurt.
