Blueberry oat crumble

Author: Liz Macri - Recipe Writer & Editor

Photographer: André Martin

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Enjoy this slightly decadent, but healthy-ish, dessert for one. It can also be made gluten and nut-free.

Serves: 1

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 teaspoons caster sugar
2 teaspoons cornflourcornstarchX
pinch of ground cinnamon
1 cup frozen blueberries
2 teaspoons lemon juice
1 small scoop reduced-fat vanilla ice-cream, to serve
Oat crisp
2 tablespoons rolled oatsoatmeal uncookedX
1½ tablespoons plain flourall purpose flourX
1 tablespoon slivered almonds (optional — see tip)
2 teaspoons caster sugar
1 tablespoon reduced-fat spread

Instructions

1 Preheat oven to 180°C. Combine sugar, cornflour and cinnamon in a bowl. Add blueberries and toss to coat. Add lemon juice and toss to coat. Place the blueberries in a single-serve ovenproof dish.

2 Make oat crisp: Combine oats, flour, almonds and sugar in a bowl. Add spread. Using fingertips, rub to combine. Scatter the oat mixture over the blueberry mixture. Bake pudding for 25 minutes, or until golden and the filling is hot. Serve with vanilla ice-cream.

HFG tip

For a nut-free option, replace almonds with a further tablespoon of oats. You can also use gluten-free flour in this recipe.

Nutrition Info (per serve)

Calories 399cal

Kilojoules 1666kJ

Protein 7.0g

Total fat 10.2g

–Saturated fat 2.4g

Carbohydrates 67.6g

–Sugars 40.9g

Dietary fibre 5.2g

Sodium 58mg

Calcium 79mg

Iron 1.3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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