Spiced blueberry crumble from A Whisper of Cardamom by Eleanor Ford
Crumble purists, look away. This is more a formless flapjack of a topping, heavy on oats and gingery spice. But it is our house crumble recipe (known always simply as grumble) and we wouldn’t have...
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Cooking tools:
- Baking dish
- Mixing bowl
- Oven
- Spoon
Ingredients
- 2 teaspoons Sweet spice mix
- 40 g (1½ oz) dark muscovado or dark soft brown sugar
- ⅓ teaspoon fine sea salt
- ½ teaspoon ground ginger
- 40 g (1½ oz) light muscovado or light soft brown sugar
- 100 g (3½ oz) wholemeal spelt flour
- 500 g (1 lb 2 oz) frozen blueberries, thawed
- 80 ml (⅓ cup) mild olive oil
- 50 g (1¾ oz) caster sugar
- 4 Granny Smith apples, peeled, cored and cut into 1cm (½ inch) pieces
- 100 g (3½ oz) oats
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