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.
Leftover blueberry crisp can be stored in an airtight container in the refrigerator for up to two days.
- sugars, total
- saturated fat
| 9.5 g