Ingredients
Base
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125g butter, melted
Blueberry Filling
- 375g blueberries
- 1/2 cup caster sugar
- 2 tbsp lemon sugar
- 2 tbsp corn flour
Crumble Topping
- 1/2 cup plain flour
- 1/2 cup brown sugar
- 2/3 cup rolled oats
- 75g butter, melted
Method:
- Preheat oven to 180°C fan-forced. Grease and line the base and sides of a slice tin.
- Combine flour, sugar and coconut in a bowl. Add butter and mix until combined. Press over the base of prepared pan. Bake for 15 minutes, or until lightly golden.
- Combine all the filling ingredients in a medium saucepan. Stir over a low heat until sugar has dissolved. Bring to a boil and simmer, stirring gently, for 2-3 minutes, or until thickened. Remove. Spread over warm base.
- Combine all the topping ingredients in a bowl. Sprinkle evenly over the blueberry filling. Return to the oven and bake for 22-25 minutes, or until crumble is golden. Set aside to cool for 1 hour then refrigerate. Cut into slices and serve.
(This recipe was sourced and adapted from perfection.com.au)