Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Blueberry crumble
Yield: 6 x ½ cup (100 g) servings
Course
Dessert
Cuisine
American
Keyword
Blueberries
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
½ cup (100 g) servings
Calories
98
kcal
Ingredients
cooking spray
1
half-litre jar
home-canned blueberry pie filling
(1 US pint / 16 oz)
2
tablespoons
lemon juice
2
tablespoons
sour cream
(fat-free)
½
teaspoon
cinnamon
(ground)
½
teaspoon
liquid stevia
(optional)
pinch
salt
(optional)
60
g
rolled oats
(uncooked. ⅔ cup / 2 oz)
Metric
-
US Customary
Instructions
Start heating oven to 175 C / 350 F / gas mark 4.
Spray a 1 litre (1 quart / 32 oz ) baking dish with high-ish sides lightly with cooking spray.
Empty the jar of blueberry pie filling into the dish, using a rubber spatula to get it all out.
In a bowl, mix together the lemon juice, sour cream, cinnamon, sweetener of your choice if desired, and salt if using.
Add the uncooked rolled oats, mix.
Scatter the crumble mixture over the top.
Bake for 25 minutes.
Good piping hot, or cold.
Notes
Makes 600 g / 3 cups / 21 oz in weight in total.
Nice with a dollop of fat-free Greek yoghurt, or some Bird's instant low-fat custard sauce.
Nutrition
Serving:
100
g
|
Calories:
98
kcal
|
Carbohydrates:
21.6
g
|
Protein:
2.2
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Cholesterol:
1
mg
|
Sodium:
7
mg
|
Fiber:
3.1
g
|
Sugar:
8.8
g