Spiced blueberry crumble from A Whisper of Cardamom by Eleanor Ford

Ingredients

• 100 g (3½ oz) oats
• 100 g (3½ oz) wholemeal spelt flour
• 80 ml (⅓ cup) mild olive oil
• 50 g (1¾ oz) caster sugar
• 40 g (1½ oz) light muscovado or light soft brown sugar
• 2 teaspoons Sweet spice mix
• ⅓ teaspoon fine sea salt
• 40 g (1½ oz) dark muscovado or dark soft brown sugar
• ½ teaspoon ground ginger
• 4 Granny Smith apples, peeled, cored and cut into 1cm (½ inch) pieces
• 500 g (1 lb 2 oz) frozen blueberries, thawed