Blueberry crumble with oat topping

Blueberry crumble starts in the oven, so preheat it to 180 °C and grease a small baking dish. Pick over the blueberries and rinse them under cold water. Let them drain well. Tip them into the dish, sprinkle with the sugar and ground cinnamon and stir gently. If the fruit is very juicy, add a tablespoon of flour to thicken the excess juice while baking. Finally spread the fruit into an even layer.

Into a second bowl put the flour, rolled oats and brown sugar, then stir briefly. Cut the cold butter into small cubes. Rub it into the dry ingredients with your fingertips until you have a coarse, crumbly topping. Work fast here. Do not overwork it, or the butter warms up and the mixture clumps. Chill the finished topping for a few minutes so it firms up nicely.

Scatter the chilled topping evenly over the whole surface of the fruit, leaving no gaps. Stand the dish on a tray to catch any juices that bubble over. Bake for about 35 minutes, until the top turns golden and the fruit underneath starts to bubble. Let the baked dessert cool slightly on a rack so the filling thickens a little.

The warm dessert tastes best right away, with a scoop of vanilla ice cream or a spoon of sour cream. Keep any leftovers covered in the fridge and eat them within two days. Reheat it briefly in the oven before serving again so the top turns crisp once more.