As far as my Mary Berry skills go, I can cook up an epic stir-fry and dish a mean chilli but when it comes to baking I’m more of a freezer aisle kind of girl. However when dishes look as beautiful as this pastel pink Le Creuset Casserole Dish it’s hard to not find yourself popping on an apron, covering the house in flour and acting all neighbourly by wafting your crumble smells throughout the streets.
Filling: 750grams of Blueberries, 1 Squeezed Lemon including Zest, 1/4 cup of Brown Stevia Sugar. Pre-heat oven to 250’F. Topping: 1 Cup of Spelt Flower, 1/2 cup of Brown Stevia Sugar, 1 Cup Spelt Flour, 8tbsp Butter and 1 cup of Almonds. Takes 50minutes total.
Recipe: Bundle Blueberries, lemon, lemon zest and 1/4 cup of sugar into a bowl and mix until everything is covered, then pour into your dish, I’m using this beautiful Le Creuset Casserole Dish as it’s perfect for keeping a pudding like this warm for long enough for me to take over to my friends for dinner and to be honest, it’s just gorgeous! Next blend or mix 1 cup flour, 1/4 cup of brown sugar and 8tbsp of butter together until crumbly consistency (you’ll want to taste it!) Finally pop your crumble on top of the blueberries followed by a sprinkle of almonds for extra crunch, unfortunately you now have to wait around 40minutes and then a further 15minutes to let it cool but then it’s all yours and yes, obviously it’s calorie free – we didn’t add any calories! (joking!) If you’d like to see more recipes like this then let me know, I’m always happy to eat the result!