Dairy-free blueberry and oat crumble

Blueberries soften into a spoonable filling while oats and olive oil make a golden topping. Use fresh berries or frozen berries straight from the freezer.

Serves: 6 | Preparation: 10 minutes | Cooking: 30–35 minutes, plus 10 minutes standing

Ingredients

• 450 g blueberries, fresh or frozen
• 12 g cornflour
• 15 mL lemon juice
• 90 g rolled oats
• 65 g plain wheat flour
• 35 g brown sugar
• 2 g ground cinnamon
• 55 mL light olive oil

Method

1. Preheat the oven to 190°C conventional or 170°C fan-forced. Set out a shallow 20 cm square baking dish.
2. Toss the blueberries with the cornflour and lemon juice directly in the dish. Spread them evenly.
3. Mix the oats, flour, sugar and cinnamon in a bowl. Stir through the oil, then squeeze a few handfuls together to form loose clumps.
4. Scatter the topping over the blueberries. Bake for 30–35 minutes, until the topping is golden and the filling is bubbling in the centre. Frozen berries may need a few extra minutes. If the topping browns before the fruit bubbles, loosely cover the dish with foil and continue baking.
5. Rest for 10 minutes before dividing into six portions. The filling thickens as it stands.

Dietary notes and swaps

The recipe is dairy-free and vegan as written with suitable ingredients. If serving with yoghurt, choose a dairy-free option if avoiding milk proteins and check its allergen statement. Lactose-free dairy yoghurt still contains milk proteins. See our guide to dairy-free and lactose-free labels.

The crumble contains wheat and oats and is unsuitable for a gluten-free diet as written. For coeliac disease, choose a recipe developed without wheat or oats, or follow the advice of your care team about oats. Coeliac Australia explains its guidance on oats.

The recipe has no low FODMAP, low-histamine or CSID suitability claim. It contains sucrose and starch. If lemon does not suit you, replace it with 15 mL water. Find more ideas on our Recipes page.

Storage

Cool leftovers quickly in shallow containers and refrigerate at 5°C or colder. Use within 2 days. If reheating, heat the portion until piping hot throughout, then let it cool to a comfortable eating temperature. See FSANZ food safety basics.