This colourful crumble uses fresh, sweet blueberries for the filling and crushed Anzac Biscuits for the topping.
At a glance
3 x 125g punnets fresh blueberries
1/2 cup white sugar
2 tbsp plain flour
1 to 2 tsbp lemon juice, depending on how tart the blueberries
1/4 teaspoon salt
1 x pack Cripps Anzac Biscuits, roughly broken
1/3 cup plain flour
100g butter, melted
Preheat the oven to 190°C and place the oven rack in the centre of the oven.
Grease a pie dish
In a bowl, toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the sweetness or tartness of the blueberries. Transfer the berry mixture to the pie dish and spread evenly.
Place the broken Anzac biscuits in a food processor and process until chopped. Add the flour and butter and process and until combined.
Spread the crumble topping evenly over the top of the berry mixture.