One-bowl blueberry crisp

This mouth-watering blueberry crisp is the perfect fruit-filled dessert that can be enjoyed all-year round.

We have used frozen blueberries here, as not only are they convenient, they are also just as nutritious as fresh berries.

Blueberries are a real nutrition powerhouse, a great source of folic acid, antioxidants and dietary fibre. The buttery, crisp topping brings a valuable source of B group vitamins, thanks to the wholemeal flour and rolled oats. B-group vitamins, namely vitamin B12 help to increase the production of melatonin – a hormone integral to sleep regulation.

We recommended serving with a small scoop of ice-cream, however yoghurt or custard would also work wonders!

Ingredients

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Vegetarian suitable, Nut free

• ¾ cup wholemeal flour
• ½ rolled oats
• 1 tsp cinnamon
• 2 tbsp unsalted butter, melted
• ¼ cup honey
• 1 tsp vanilla
• 5 cups frozen blueberries, thawed
• 2 tbsp cornflour
• 1 tbsp caster sugar
• ½ lemon, zested and juiced
• Vanilla ice-cream to serve, if desired

How to make

1. Pre-heat oven to 180°C/160°C fan-forced. In a medium sized bowl place the flour, oats, and cinnamon. Mix together and then add in the butter, honey and vanilla. Mix to combine.

2. Lightly spray the base of a large baking dish with olive oil and then place the blueberries, cornflour, caster sugar, lemon juice and zest in the base of the dish. Stir until combined.

3. Using your hands, evenly sprinkle the topping over the blueberries. Bake for 30 minutes or until golden and the blueberries are bubbling. Serve with vanilla ice-cream, if desired.

Notes

• Leftover blueberry crisp can be stored in an airtight container in the refrigerator for up to two days.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits