Name: Our Apple and Blueberry Hotcake Crumble is comfort in a bowl
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6-8
Ingredients: 400g can pie fruit apples; 2 cups self-raising flour; ¾ cup caster sugar; 1¼ cups buttermilk; 125g butter, melted; 3 eggs; 1 cup frozen blueberries; Vanilla ice-cream, maple syrup, to serve; CRUMBLE; 1/3 cup traditional rolled oats; 1/3 cup plain flour; 1/3 cup firmly packed brown sugar; ¼ cup shredded coconut; 1 tsp ground cinnamon; 75g butter, melted

Our Apple and Blueberry Hotcake Crumble is comfort in a bowl

You'll want to have fruit this way all the time.

Skip to Recipe

Serves 6-8

Prep

25M

Cook

45M

Resting

10M

Total

1H 10M

TIP: For a change, replace blueberries with frozen raspberries or mixed berries.

Ingredients

400g can pie fruit apples

2 cups self-raising flour

¾ cup caster sugar

1¼ cups buttermilk

125g butter, melted

3 eggs

1 cup frozen blueberries

Vanilla ice-cream, maple syrup, to serve

CRUMBLE

1/3 cup traditional rolled oats

1/3 cup plain flour

1/3 cup firmly packed brown sugar

¼ cup shredded coconut

1 tsp ground cinnamon

75g butter, melted

Method

Step 1

CRUMBLE: Combine oats, flour, sugar, coconut and cinnamon in a bowl. Add butter. Stir to combine.

Step 2

Arrange apple over base of a greased, large ovenproof dish (8-cup capacity, about 5cm deep).

Step 3

Sift flour into a large bowl. Stir in sugar. Make a well in centre. Add buttermilk, butter and eggs. Whisk to form a smooth batter.

Step 4

Pour batter over apple and smooth over top. Scatter over blueberries. Sprinkle evenly with crumble.

Step 5

Cook in a 180°C preheated oven for about 45 mins, or until crumble is golden brown and a skewer inserted into the centre comes out clean. Stand 10 mins.

Step 6

Serve warm with ice-cream and maple syrup.

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