Blueberry and lemon curd crumble

Name: Blueberry and lemon curd crumble recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: 350g store-bought lemon curd; 1 cup (250ml) thickened cream, plus extra to serve; 375g fresh or frozen blueberries; 1/2 cup (110g) caster sugar; 1 1/2 tbs cornflour; 1 tsp vanilla bean paste; 3/4 cup (110g) plain flour; 1/3 cup (80g) brown sugar; 1/2 cup (45g) rolled oats; 2 tbs desiccated coconut; 80g lightly salted butter, cut into 5mm pieces; 1/4 cup (90g) golden syrup

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30m

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by Dominic Smith

May 14, 2020

This blueberry and lemon crumble is a winter favourite, whether entertaining guests, or baking for the family.

350g store-bought lemon curd
1 cup (250ml) thickened cream, plus extra to serve
375g fresh or frozen blueberries
1/2 cup (110g) caster sugar
1 1/2 tbs cornflour
1 tsp vanilla bean paste

Crumble

3/4 cup (110g) plain flour
1/3 cup (80g) brown sugar
1/2 cup (45g) rolled oats
2 tbs desiccated coconut
80g lightly salted butter, cut into 5mm pieces
1/4 cup (90g) golden syrup

Method

1.

Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
2.

For the crumble, combine flour, brown sugar, oats and coconut in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Add golden syrup and stir to combine. Spread on prepared tray and bake, stirring occasionally, for 20-25 minutes until golden brown. Set aside.
3.

Meanwhile, combine lemon curd and cream in a bowl and whisk in 1 tbs water until just combined. Set aside.
4.

Place the blueberries, sugar, cornflour and vanilla in a large bowl and toss to combine. Scatter evenly over the base of a 1.4L round baking dish. Bake for 15 minutes, then reduce the temperature to 160°C. Pour over the lemon curd mixture and bake for a further 40-45 minutes until curd is just set around the edges. Rest for 15-20 minutes then scatter over crumble. Pour over extra cream, to serve.