Spiced blueberry crumble
INGREDIENTS
(Serves 8)
For the crumble
250g self raising flour
175g butter
175g brown sugar
One egg
For the filling
600g fresh blueberries
50g brown sugar
1/2 tsp ground cinnamon
1/4 tsp mixed spice
METHOD
Mix flour, butter and brown sugar with your fingertips until a sandy texture is reached.
Remove 250g of this mix and set aside for the topping.
To the remaining mix add the egg and mix until a smooth dough is formed.
Line the base and sides of your 8” square baking dish with this dough and chill.
Once this is resting, in a pot combine the spices with 200g of the fresh blueberries, brown sugar and 150ml of water and cook until the blueberries break down.
Mix this compote with the remaining blueberries and chill.
Once everything is cold, spoon the blueberry compote into the lined dish and top with the remaining crumble and bake in the centre of a preheated oven at (180C / Fan 160C/ 350F/ Fan 4) for 45 minutes or until golden brown.
Best served with a spoon of semi whipped cream.
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.
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