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Blueberry Crumble

A fuss-free dessert, serve with ice-cream for the best enjoyment!

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Blueberry Crumble

This recipe is good for pair sharing. Double or triple the portion for a party.

Prep. Time
20 min
Cook Time
25 min
Total Time
45 min

Blueberry Filling
Fresh Blueberries        300g
Billington’s Golden        45g
Caster Sugar
Cornstarch                  1tbsp

Plain Flour                   50g
Billington’s Golden    25g
Caster Sugar
Cold Butter                  30g
Cold Water                 1 dtsp


Pie Filling
1. Cook blueberries and sugar over low to medium heat until the blueberries start to break down and release juices.
2. Stir in cornstarch and cook for half a minute. The blueberry sauce should be thick enough to coat the back of a spoon.
3. Pour into a 4-inch baking dish.

1. Whisk plain flour and sugar together.
2. Rub in cold butter until the mixtures is crumbly.
3. Stir in cold water so that it clumps together a little.
4. Scatter the crumble dough over the surface of the blueberries.
5. Bake in a preheated 190°C Oven for 25 minutes, until the crumble turns golden.


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