Blueberry Crumble Slices

Blueberry Crumble Slices | Vagabond Baking

Who loves the crumble on a crumble more than the fruit underneath? Well these are the slices for you! Buttery crumb with a juicy layer of blueberry, dished up warm with a dollop of crème fraîche, delish! Very easy to make too, and any slices you have left over make great picnic food. I must say, I’m all about the fruit when it comes to pud but Mr VB is a crumble-fiend.

We’re house sitting this weekend in a rural location in North Yorkshire, the weather has been foul so I’ve been happily occupied in the kitchen, buzzing around the warm Aga. These crumble slices were a quick dessert I whipped up on Friday evening, I had spent the afternoon sat at the computer editing photos for the 2014 Hotties Calendar and completely lost track of time. We had a friend visiting for tea, so these were a speedy option that I could get baking while I prepared the rest of the meal.

I’m not alone in the kitchen, my lovely friend Howie the Lab stretches out on the floor. Keeping an eye on my activities as I may drop something edible, but what he really likes is the company {I chat away to him all the time!}.

Howie

I’ve used blueberry in this recipe as I had some in the fridge, but they would be equally good with raspberries or blackberries. Frozen berries too would make the dish even more store-cupboard friendly. A very adaptable recipe.

Blueberry Crumble Slices | Vagabond Baking

Blueberry Crumble Slices

oven 180 C / gas 4 / 350 F {Aga roasting oven: rack on oven floor, cold shelf on the second row of runners from the bottom}

20cm {8″} square shallow tin, lined with parchment

  • 200 g { 1 + 1/2 cups } plain flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 125 g { 1/2 cup } caster sugar
  • 125 g { 1 stick } cold unsalted butter
  • 1 egg yolk
  • 1/8 tsp salt
  • 200 g { 1 + 1/2 cups } blueberries
  • 1 tbsp cornflour
  • 2 tbsp demerara or granulated sugar
  • 2 tbsp toasted slivered almonds {optional}

Combine the flour, cinnamon and baking powder in a large mixing bowl. Stir in the caster sugar.

Cube the cold butter and add it to the bowl. Using fingertips, rub the butter into the flour and sugar until it becomes crumb-like.

Alternatively, do these steps in food processor for even more speed.

Stir the salt into the egg yolk then add it to the crumbly mixture. Use a knife to ‘cut’ it in, finishing by lightly rubbing it in with your fingertips to distribute it well.

Lightly press a third of the mixture into the base of the lined tin. Add the blueberries and sprinkle over the cornflour. Shake the tin from side to side so the blueberries roll about and become coated in the cornflour.

Take the rest of the crumble mixture and scatter it loosely over the blueberries. Toss over the slivered almonds if using then finish with a sprinkle of the demerara sugar.

Bake for 30 to 35 minutes until golden. Cool in the tin for 15 minutes or so before lifting out and cutting into nine squares.

Serve warm, I dished mine up with vanilla crème fraîche. Simply stir a 1/4 tsp of vanilla beans either from a paste or freshly removed from the pod.

Blueberry Crumble Slices | Vagabond Baking

Follow on Bloglovin

24 Responses

  1. Thanks in favor of sharing such a fastidious thinking, article is pleasant, thats why i have read it fully

  2. trixpin says:

    I was salivating after the 1st paragraph. I have to make these!
    My pup gets bored when I cook and stands behind me with a toy in her mouth and nudging my leg – I end up walking around the kitchen with a toy tucked into my boots.

  3. Lottie says:

    This looks so delicious!

  4. These look gorgeous! As much as I love fruity desserts, I have to admit I like the crumble bit even better – so crumble bars are definitely the perfect solution! Love your pics too!

  5. These look so yummy, my dog keeps me company when I bake too, although he tends to sit on my feet in the hope that i’ll drop something. He usually just ends up with a lot of flour on his head!
    x

    • Haha, I love baking with a dog for company. Bo, the dog in Scotland is constantly dusted in flour and icing sugar! Howie spent much of the time in between me and the Aga, immovable. I worried I would plant a hot tray of crumble on him!

  6. laurasmess says:

    Naw!!! Howie is so, so gorgeous! I’d love to have him as a companion in my kitchen. Unfortunately my husband and I live in a teensy apartment at present, so we don’t think it’d be fair to coop up a poor animal with us too :( Your slices look incredible. I concur, the crumble is the part I always look forward to the most… whether it be on a coffee cake, fruit crumble, slice, whatever! I’d love to make these. Delicious! Thanks for sharing this gorgeous post x

    • He’s a fab dog! Not ours though. I would love to share my life with a dog but we are far to flittery, living out of a van. Looking after other peoples pets makes up for it though.

  7. I’m a crumble fiend too! Love fruit and crumble! These look so good!

  8. Sarah says:

    Finally, a way to eat crumble on the go. I am so sick of the weird looks my bowls of crumble are getting my on the train.

  9. mmmm..they look so luscious!

  10. Looks amazing as usual Rach!

  1. May 14, 2013

    […] Blueberry Crumble Slices (vagabondbaker.com) […]

  2. May 22, 2013

    […] Blueberry crumble slices by one of my favourite baking bloggers The Vagabond Baker […]

  3. March 27, 2014

    […] Blueberry crumble slices by one of my favourite baking bloggers The Vagabond Baker […]

This site uses Cookies - By using this site or closing this you agree to our Cookies policy.
Accept Cookies
x