Serves: 24
Ingredients:
- 500g blueberries
- ½ cup white sugar
- 1 tbsp lemon juice
- 1 tbsp corn starch
- 2 ½ cups low FODMAP plain flour
- 1 tsp baking powder
- 230g cold butter, cubed
- Zest of 1 lemon
- ½ cup white sugar
- ½ cup brown sugar
- ½ tsp salt
- 1 egg, beaten
- 1 tsp vanilla extract
Method:
- Heat oven to 180° degrees Celsius and line a 25 x 15 cm slice pan with baking paper
- Combine blueberries, white sugar, lemon juice and corn starch in a bowl and stir to combine. Place to the side
- Place flour, baking powder, and cubed butter in a food processor and pulse until combined and resembles fine bread crumbs. Add brown sugar, white sugar, salt, beaten egg and vanilla and pulse again until combined.
- Press 2/3 of the flour mixture into the bottom of the lined slice pan. Flatten and press firmly. Spread blueberry mixture evenly over the top of the crumble base then sprinkle remaining crumble mixture over the top of the blueberries.
- Bake for 45-50 minutes until golden. Allow to cool in the tin before sliding out and cutting into 24 slices.
