Skip to main content

Blueberry Crumble

This Blueberry Crumble is definitely one of my favorite winter desserts. I've used frozen blueberries here, but, opt for fresh berries if available. The topping is crumbly with a nice crunchy texture from the oats. Do try this rustic dessert and enjoy with your favorite cuppa, ice cream, or custard.

Blueberry Crumble


1 ½ Cups Frozen Blueberries

½ Cup Dried Blueberries
½ tsp Ground Cinnamon

3 Tbsp Sugar

2 Tbsp Lemon Juice
¼ tsp Sea Salt
1 ½ Tbsp Corn Starch
1 Tbsp Filtered Water

½ Cup All-Purpose Flour

½ Cup Rolled Oats
1 tsp Ground Cinnamon
¼ Cup Light Brown Sugar
2 Tbsp Granulated Sugar

A pinch of Sea Salt

1 Stick or ½ Cup Chilled Unsalted Butter, diced


Preheat the oven to 375˚F.

In a mixing bowl, combine blueberries, cinnamon, sugar, and lemon juice, sea salt, cornstarch, water, and mix well. Transfer the blueberry mixtures shallow baking dish or divided into a few smaller baking dish.

In a clean mixing bowl, combine the flour, oats, cinnamon, sugars, and sea salt and mix well. Add the chilled butter and rub into the flour mixtures until resembles coarse breadcrumbs or process the mixture in a food processor.

Sprinkle the flour mixtures on top of the blueberries. Bake in the oven for about 25 to 30 minutes or until the topping is golden brown in color.


  1. Oh yum! I have a bunch of blueberries in the freezer from last summer and I am going to use them to bake this up this weekend!

  2. This looks divine! Bring on the summer berries!!

  3. crumble never fails to perk me up (or maybe its the ice cream that goes along with it) - love the fact that you used frozen because that's all that is available here now!

  4. I will definitely go with custard. Warm custard. I literally "aww"ed when i saw your picture!

  5. I'm a big fan of rustic, fruit-based desserts like this! Looks great.

  6. Blueberries are my favourite... just looking at this image is making my mouth water. WONDERFUL dish of comfort... and did someone say custard... faint!

  7. This looks soo good! I'll try it with greek yogurt on top!


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W