Crisp blueberry oat slice

ingredients

• • 1 1/2 cup oats (or buckwheat flakes if gluten-free)
  • 1 1/4 cup plain flour (or use gluten-free flour)
  • 2/3 cup brown sugar, loosely packed
  • 1/4 teaspoon salt
  • 125 gram butter, melted
  • 1 1/2 cup frozen blueberries
  • 1 tablespoon cornflour
  • 1 tablespoon lemon juice
  • 2 tablespoon caster sugar
  • icing sugar, to dust

method

• • 1

    Preheat oven to 190°C. Grease and line a 20cm x 30cm tin with baking paper.

  • 2

    In a mixing bowl, mix the oats, flour, brown sugar and salt. Add the melted butter and mix until it clumps together. Add a bit more flour if it looks too moist. Set half a cup, or a bit more, aside of this crumble mix.

  • 3

    Press the rest of the mixture evenly into the prepared tin.

  • 4

    Spread half the blueberries over the base and sprinkle over cornflour, lemon juice and a tablespoon of caster sugar. Spread the remaining fruit over, then sprinkle the remaining tablespoon of sugar. Finally, evenly scatter over the reserved crumb mixture.

  • 5

    Bake for 30-40 minutes until the fruit is bubbly and the crumb topping is golden.

  • 6

    Cool the slice for 10 minutes, then place in the fridge to crispen. Cut into squares and dust with icing sugar.

  • 7

    Store in the fridge for a crisper version or at room temperature if you like it softer.