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!
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
1
Preheat oven to 400°F and grease medium baking dish
2
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
3
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)
4
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
5
Place Wild Blueberry Fruit Crumble baking dish in oven and bake for 45 minutes or until top is golden
6
Serve with vanilla ice cream and Enjoy!
7
Tasty Tip... Also delicious with Blake Hill’s Black Currant with WIld Mint Jam or WIld Elderflower infused Gooseberry Jam!
