Our favorite Sunday lunchtime dessert growing up in England, this is a twist on a quintessential British fruit crumble. The incredible sweet, high fruit base of this dish pairs perfectly with the buttery crumble on top!
Serving Size: Serves 4
1 lb frozen blueberries
4 ounces all purpose flour
2 ounces rolled oats
4 ounces butter, cubed and cold
2 ounces white cane sugar
Blake Hill’s Wild Blueberry Preserve
Preheat oven to 400°F and grease medium baking dish
In a medium bowl, add frozen blueberries and lightly defrost at room temperature for 2 minutes. Add 1 jar Blake Hill’s Wild Blueberry Preserve, combine and pour into baking dish
In a large bowl, add flour, oats, butter and sugar, and squeeze ingredients together with your fingers to gradually produce crumbles of the combined ingredients (3 to 5 minutes)
Take a handful of crumbles and very gently squeeze together (the warmth of your palms should help the crumble “ball” gently hold its shape - like a snowball!) and place over wild blueberries in a baking dish. Alternately, maintain small crumbles and simply scatter across fruit
Place Wild Blueberry Fruit Crumble baking dish in oven and bake for 45 minutes or until top is golden
Serve with vanilla ice cream and Enjoy!
Tasty Tip... Also delicious with Blake Hill’s Black Currant with WIld Mint Jam or WIld Elderflower infused Gooseberry Jam!