A blueberry crumble slice that’s absolutely delicious served warm with a scoop of vanilla ice cream. The base and topping are made from the same rich, buttery crumble dough, with plenty of juicy blueberries packed in between. A lovely alternative to traditional blueberry buns ;).
Ingredients for the pastry:
- 375 g plain flour
- 50 g ground almonds
- ½ teaspoon baking powder
- 220 g butter, cold
- 190 g caster sugar
- a pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
Prepare the dough either in a food processor or by hand. Rub the butter into the dry ingredients, then add the remaining ingredients and work the mixture until it begins to form crumbs. Transfer to a bowl, cover and chill in the fridge for 30–60 minutes.
Remove the dough from the fridge and sprinkle half of the crumble into a 23 x 34 cm baking tin lined with baking paper. Press it firmly into the base. Chill again for 30 minutes.
Bake at 180°C for 15–20 minutes, or until lightly golden.
Ingredients for the blueberry filling:
- 500 g blueberries, fresh or frozen (do not thaw if frozen)
- 1 tablespoon potato starch (or cornflour)
Scatter the blueberries mixed with the starch over the pre-baked base. Remove the remaining crumble from the fridge and sprinkle it evenly over the fruit. Bake at 180°C for about 35 minutes. Remove from the oven and allow to cool slightly.
Dust with icing sugar, if desired.
Enjoy!
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