Heavenly blueberry crumbles served warm with a melting vanilla ice cream. A fabulous delight, hard for anyone to resist. Perfect in the blueberry season or anytime in the year. Dairy-free ice cream and butter make this dessert a great vegan treat everyone can enjoy.
This easy recipe makes 4 individual portions-sized blueberry crumble. Just top with your favourite vanilla ice cream and serve slightly warm.
You need:
500 grams of frozen or fresh blueberries
1 1/2 tablespoons of potato starch The zest of a quarter of a lemon
150 grams of room-temperature butter or margarine
200 grams of wheat flour
2 tablespoons of caster sugar A pinch of salt
How you make it:
Preheat the oven to 200 degrees Celsius and defrost the blueberries if needed.
Mix the room-temperature margarine, wheat flour, sugar and salt, until it becomes a dough.
Add the cornstarch, blueberries and lemon zest to a separate bowl and stir gently until combined. If the blueberries are sour, add a pinch of sugar.
Place the blueberries in the bottom of 4 individual portions-sized ramekin bowls.
Divide the dough into 4 pieces. Crumble the dough over the blueberries, ensuring every ramekin has a good layer of dough.
Place the ramekin bowls in the middle of the oven and bake for about 35 minutes or until the top is slightly golden.
Let the blueberry crumble cool slightly before serving.
Enjoy with a scoop of your favourite regular or vegan vanilla ice cream.
