Description
A bright and tangy dessert that combines creamy lemon curd with juicy blueberries and a crunchy oat crumble.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup lemon curd
- 1 cup heavy cream
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish so the crumble won’t stick.
- Mix the blueberries with lemon curd until evenly coated. Spread in the greased baking dish.
- Combine flour, oats, brown sugar, cinnamon, and salt in a bowl.
- Add melted butter to the dry mixture and stir until crumbly.
- Sprinkle the crumble mixture evenly over the blueberry layer.
- Bake for 25–30 minutes or until golden brown and filling bubbles at the edges.
- Whip heavy cream with sugar until soft peaks form, chill until serving.
- Serve the crumble warm with whipped cream on top.
Notes
For a lighter version, substitute half the butter for coconut oil. Use fresh or frozen blueberries as an alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 57g
- Sodium: 100mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 105mg