Ingredients
Preheat the oven to 180°C. Butter an 8x8
inch baking pan and line it with parchment paper, leaving overhangs on
the side. Dust the pan with a little bit of plain flour and set it
aside.
In a small mixing bowl, mix the
blueberries, lemon juice and 30 gm of caster sugar. Set it aside and
make the crumble.
In a large mixing bowl, combine the
all-purpose flour, rolled oats, salt, and remaining caster sugar with a
spoon.
Crack in the egg and mix. The mixture should look dry and scraggly with a few wet spots.
Add the melted butter and mix again, you
should be able to see the crumble form. Remove the spoon, and use your
hands to bring the flour and butter together to form the crumble.
The crumble should look like giant
buttery lumps and should be able to hold its shape if you press it
together.
Add roughly two-thirds of the crumble to
the prepared baking pan and press it down evenly to form the base.
Then, add the macerated blueberries and spread them evenly over the crumble base.
Sprinkle the remaining crumble over the blueberries, press it down ever so slightly.
Bake the blueberry crumble bars in the
preheated oven at 180°C for 30-35 minutes until the top is lightly
golden and you can see blueberries oozing from the cracks.
Let the blueberry crumble bars cool
fully in the baking pan, and then lift them out using the parchment
paper. Cut it into desired shapes and serve. You can also warm them for
20 seconds before eating.
Store the bars in an airtight container in the refrigerator, they’ll be good for 4-5 days.
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