APPLE AND BLUEBERRY CRUMBLE

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Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4

Ingredients

¼ Loaf of sourdough bread cut into 2cm cubes

75g butter

125g blueberries

2 tablespoons corn flour

2 tablespoons rolled oats

2 eggs

1/3 cup sugar

1 tablespoon maple syrup

1 teaspoon vanilla extract

2 granny smith apples cored and diced into 1cm cubes

1 cup milk

Topping

4 tablespoons rolled oats

4 tablespoons sugar

Pinch salt

Method

Preheat oven 180 degrees Celsius

Place bread in a lined and greased baking dish

Add the butter to a pan on low heat to melt slowly

In a mixing bowl add blueberries, corn flour, rolled oats, eggs, maple syrup, sugar, vanilla, apples and mix well.

Gradually add the melted butter to the mix and stir through. Pour the mixture over the top of the bread and evenly distribute through the baking dish.

Pour the milk over the mix and allow to stand for 20 minutes for the mix to soak into the bread.

Sprinkle rolled oats over the top and then sprinkle the sugar

Place in the oven and bake for 30 minutes until the top is golden.