Crisp Blueberry Oat Slice

clock 10 minutes + 40 minutes bowl Serves 24


  • 1 1/2 cups oats
  • 1 1/4 cups plain flour
  • 2/3 cup brown sugar, loosely packed
  • 1/4 tsp salt
  • 125 g butter, melted
  • 1 1/2 cups frozen blueberries
  • 1 Tbsp cornflour
  • 1 Tbsp lemon juice
  • 2 Tbsp caster sugar
  • icing sugar, to dust
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  • 1. Preheat oven to 190°C. Grease and line a 20cm x 30cm tin with baking paper.

  • 2. In a mixing bowl, mix the oats, flour, brown sugar and salt. Add the melted butter and mix until it clumps together. Add a bit more flour if it looks too moist. Set half a cup, or a bit more, aside of this crumble mix.

  • 3. Press the rest of the mixture evenly into the prepared tin.

  • 4. Spread half the blueberries over the base and sprinkle over cornflour, lemon juice and a tablespoon of caster sugar. Spread the remaining fruit over, then sprinkle the remaining tablespoon of sugar. Finally, evenly scatter over the reserved crumb mixture.

  • 5.Bake for 30-40 minutes until the fruit is bubbly and the crumb topping is golden.

  • 6. Cool the slice for 10 minutes, then place in the fridge to crispen. Cut into squares and dust with icing sugar.

  • 7. Store in the fridge for a crisper version or at room temperature if you like it softer.

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