Apple & Blueberry Crumble

Difficulty: Easy-Medium

Serves 6

I’m not sure if I’ve mentioned this at all but I’m sure I’ll be saying it a lot over the coming months; I HATE HOT WEATHER. Seriously, if the sun wasn’t necessary for survival and stuff, I’d be all for kickin’ it to the curb. Since summer is inevitable, I’m trying to remain positive but I’m clinging on to the season I hold dear by baking delicious Apple & Blueberry Crumble. It’s been real, winter, see you next year.


  • 9 Granny Smith apples, peeled, cored and cut into small cubes
  • 1/3 cup caster sugar
  • 3 teaspoons cinnamon
  • 1 punnet fresh blueberries
  • 1 cup plain flour
  • 1 cup rolled oats
  • 1/2 cup desiccated coconut
  • 3/4 cup brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2/3 cup Nuttelex, melted


  1. Preheat the oven to 180°C and grease six ramekins (how good is that word?!)
  2. In a saucepan, cover the apples in water and slowly bring to the boil and simmer. You want to cook the apples until just soft, still quite firm and by no means mushy.
  3. Drain the water before stirring through the caster sugar, 1 teaspoon of cinnamon and fresh blueberries.
  4. Spoon out evenly into the ramekins.
  5. Combine the flour, brown sugar, oats, coconut, nutmeg, cloves and remaining cinnamon before stirring through the melted Nuttelex.
  6. Spoon the crumble mixture evenly into the ramekins and bake for 30 minutes or until crumble has browned.
  7. Remove carefully from the oven and serve immediately with soy custard or ice cream.