Saturday, 23 May 2020
This blueberry and lemon crumble is a winter may favorite, whether entertaining guests or baking for me or the family.
recipes Blueberry and lemon curd crumble
INGREDIENTS
355g store-bought lemon curd.
1 cup (250ml) thickened cream, to serve.
370g fresh or frozen blueberries.
1/2 cup 110g, caster sugar.
1 1/2 tbs, cornflour.
1 tsp vanilla bean paste.
CRUMBLE.
3/4 cup, 110g plain flour.
1/3 cup, 80g) brown sugar.
1/2 cup, (45g) rolled oats.
2 tbs desiccated coconut.
80 gr lightly salted butter, cut into 5mm pieces
1/4 cup, 90 g golden syrup
METHOD recipes Blueberry and lemon curd crumble
1. rub large cake trays and lines with parchment paper. then heat the oven to 200 ° C.
2. For the crumble, brown sugar, combine flour, coconut, and oats a large bowl. Add butter and, using your fingertips, and rub the flour mixture together to create coarse crumbs. Add golden syrup and stir to combine. Spread on prepared tray and bake, stirring occasionally, for 20-25 minutes until golden brown. Set aside.
3. Meanwhile, combine lemon cream and curd in a bowl and whisk in 1 tbs water until just combined. Set aside.
4. Place the sugar, blueberries, cornflour, and vanilla in a large bowl and toss to combine. Scatter evenly over the base of a 1.4L round baking dish. Bake for 15 minutes, then reduce stay the temperature to 160°C. Pour over the lemon curd mixture and bake for a further 40-45 minutes until curd is just set around the edges. Rest for 14-21 minutes then scatter over the crumble. Pour over extra cream, to serve.