By Kirsten McKechnie
I’ve been in a bit of a frenzy these last weeks, buying up all the gorgeous fruit that is available and trying to make the absolute most of sweet summertime produce. The days are already getting a teensy bit shorter and in no time at all we will have moved on to Autumnal apples, pears, and figs. So while the sunshine lasts and the blueberries are cheap and abundant I’ve been making this wonderful, basic crumble. It takes very little time and is the kind of thing you can set your mind to after dinner and be eating by the spoonful relatively quickly! I recommend having some icecream or double cream ready to serve alongside it.
2 tbsps flour
2 tbsps sugar
1 cup flour
1/2 cup brown sugar
1 tbsp cinnamon (or any favourite spice! I think cardamom would be delicious too)
125g butter, cubed
1. Butter a 9″ baking dish or tray (I use a ceramic quiche dish!)
2. Preheat the oven to 180°C.
3. In the baking dish, combine blueberries, flour, and sugar.
4. In a seperate bowl, using your hands, rub together the flour, sugar, cinnamon, and butter until it is combined but a bit pebbly.
5. Sprinkle the mixture over the blueberries and bake for about 25 minutes or until the blueberries bubble a little.