Blueberry crumble, or blueberry crisp as it’s more commonly known in the US, is a satisfying warm pudding that makes a nice treat any time of the year. It’s an old time favorite you can customize with your preferred fruit that’s in season; in my case, I am using blueberries.
Adding oats to the flour blend doesn’t significantly change the taste or texture, and provides a welcome change if you normally use only one type of flour. The use of beet powder in the fruit filling increases the nutritional potency, while also enabling you to reduce the sweetener.
For the topping, you can use allspice powder instead of cinnamon and nutmeg. I like to add plenty of cinnamon in the topping and less sweetener; it’s a case of personal preference. Any tweaks you decide to make, when used in moderation with a balance of flavors, will serve to enhance your enjoyment of this much-loved traditional pudding and make it your own creation.
Pour the fruit into a pan, add Three Beet Powder, 2 tbsp. sweetener and lemon juice, and heat for several minutes until it becomes soft. If you use frozen fruit you might need to mash it. Transfer the fruit to an ovenproof dish and set aside.
To make oat flour, grind the oats in a coffee grinder for several seconds at high speed until it becomes a fine powder.
Add the oat flour, regular flour, ghee, 1/2 cup sweetener, baking powder, cinnamon, nutmeg and salt to a bowl, and combine with your hands until it resembles crumbs. The mixture should feel like wet sand.
Pour the topping over the fruit and bake for up to 45 minutes. When done, remove from the oven and serve with clotted cream, ice cream, or custard.
