Friday, July 8, 2011

Blueberries, Milk and Oat Crumble Bar

I remember having a most delicious blueberry crumble at Lake Agnes Teahouse over at Lake Louise in Banff National Park many years ago. It was a generous portion with a sweet and luscious blueberry filling sandwiched in between crisp and light oatmeal crumble. It made the long hike up to the Big Beehive worth it.

Here is a recipe for Blueberry Crumble, although not exactly the same as the one I remembered, but still delicious. Smells like butterscotch! It's a recipe that is easy enough for the kids to help out with.

Blueberries, Milk and Oat Crumble Bar
Adapted from Celebreaty4recipes


3 cups fresh/frozen blueberries
1/2 cup  sugar
2 tbsp orange juice
Finely grated rind of one orange
1 tbsp tapioca starch (or substitute with cornflour)

1 1/2 cups rolled oats
2/3 cup plain flour
1/4 cup milk powder
1/2 cup slivered almonds
3/4 cup brown sugar, packed
1/4 tsp bicarbonate of soda
1/4 tsp salt
120g butter, melted


Preheat oven to 180°C. Grease and line a 9 inch square pan with baking paper. Lay out the rolled oats on a baking sheet and toast in the oven for 4-5 minutes.

Combine filling ingredients in a medium saucepan and bring to a boil, stirring occasionally for 10 minutes or until the mixture reduces to a thick consistency.

In a medium bowl, whisk together the dry ingredients for the crumble. Then, add melted butter and mix with a spatula until well combined. Spoon one third of the crumble mixture into the baking pan and press firmly to form a crust. Bake in oven for 10 minutes. Remove from oven and spoon filling evenly over the crust. Sprinkle the top with remaining crumble mixture. Bake for 25 minutes or until brown and crisp. Cool before cutting into squares. Dust with icing sugar if desired.