Name: Blueberry crumble
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup (55g) brown sugar; 1/4 cup (55g) caster sugar; 3/4 cup (110g) plain flour; 1 teaspoon ground cinnamon; 100 gram butter, chopped coarsely; 3/4 cup (65g) rolled oats; 1/2 cup (70g) coarsely chopped roasted macadamias; 500 gram blueberries, fresh or frozen; 1 tablespoon lemon juice; 1/4 cup (55g) caster sugar, extra; vanilla ice-cream, to serve (optional)

Ingredients

1/4 cup (55g) brown sugar

1/4 cup (55g) caster sugar

3/4 cup (110g) plain flour

1 teaspoon ground cinnamon

100 gram butter, chopped coarsely

3/4 cup (65g) rolled oats

1/2 cup (70g) coarsely chopped roasted macadamias

500 gram blueberries, fresh or frozen

1 tablespoon lemon juice

1/4 cup (55g) caster sugar, extra

vanilla ice-cream, to serve (optional)

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Sift sugars, flour and cinnamon into medium bowl; rub in butter. Stir in oats and nuts.

3.Combine blueberries with juice and extra sugar in medium bowl.

4.Divide blueberry mixture among four 1-cup (250ml) ovenproof dishes; sprinkle with crumble topping. Bake about 40 minutes. Serve with vanilla ice-cream, if you like.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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