

Blueberry oat crumble
Ingredients
- 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
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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
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Protein 7.0g
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Total fat 10.2g
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–Saturated fat 2.4g
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Carbohydrates 67.6g
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–Sugars 40.9g
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Dietary fibre 5.2g
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Sodium 58mg
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Calcium 79mg
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Iron 1.3mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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