Double Crusted Blueberry Oat Crumble

 





We had company on Saturday for supper and I wanted to make a special dessert. I also happened to have an abundance of blueberries as there had been a really good offer on at the grocery shop when I had gone there on Friday afternoon. 

 A HUGE punnet of blueberries for only £2.  They were easily four times the size of a normal punnet!

 





What's a gal to do??  I stocked up of course!!!  Coz . . . as you all know I love, LOVE my blueberries!

 






So anyways, back to dessert.  I have a fabulous crumble recipe which always goes down a real treat.  

I quickly decided that I was going to do it with blueberries as the filling this time, not plums, or apples, or anything else.  Blueberries.

I like oats in my crumble toppings don't you???  They make them seem somehow moreishly tastier!

 




What could be better than a buttery oaty topping on a fruit crumble??

 





Well, I'll tell you what!  A DOUBLE CRUSTED crumble! Yep, you read that right.  

This tasty baby has two layers of that delicious buttery crumble topping.  One on the top and another like a crust . . . on the bottom!

 With all those lovely blueberries sandwiched and jammy in the middle!

 





OHHHH so scrummy.  Have it plain, or have it with some ice cold vanilla ice cream melting down into all that crisp, buttery oaty goodness . . .

 





or how about a dollop of clotted cream on top???  Creme Fraiche????  

POURING CREAM????
 yep . . . that's it.  Of course you could always just have custard with it . . . that works too!

 




Oh yahhhh . . two of the super foods . . . blueberries and oats, in one scrummy dessert!  Fabulous.  Simply FABULOUS!

 *Double Crusted Blueberry Oat Crumble*
Serves 8 to 10
Printable Recipe

This is a crumble lover's paradise as there's twice the pleasure in a top and bottom oaty crumble layer!

For the crumble mixture:
7 ounces plain flour (1 1/3 cups)
3.5 ounces rolled oats (1 cup)
5.75 ounces soft light brown sugar (3/4 cup packed)
1 tsp ground cinnamon
1/2 tsp fine sea salt
5 ounces unsalted butter, melted (10 TBS)

For the filling:
3.5 ounces granulated sugar (1/2 cup)
1 TBS cornflour
pinch of fine sea salt
6 cups of fresh blueberries
the juice of one lemon
1 tsp vanilla

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a 9 inch square baking dish.  Butter it well.

Mix together the plain flour, oats, brown sugar, cinnamon and salt.  Pour in the melted butter and mix together with a fork.  Press a little more than a half into the prepared baking pan.

Place the berries in a bowl along with the sugar and cornflour.  Toss together.  Add the lemon juice and vanilla.  Pour this fruit mixture over top of the bottom crust.  Sprinkle the remainder of the crumble topping over top.
Bake for 50 to 60 minutes in the preheated oven until the fruit is bubbling and the crust is crisp and the topping is crisp.

Cool for 20 minutes before serving, with or without vanilla ice cream, pouring cream or custard.