Peel and roughly chop the clementines.
- 1 Heat the oven to 190°C/170°C fan/gas 5. Put the blueberries and clementines in a 1.5-litre ovenproof dish. Sprinkle over 1 tbsp sugar and 3 tbsp water.
- 2 In a bowl, rub the butter and oil into the flour until the mixture resembles breadcrumbs. Stir in the oats, remaining sugar and sunflower seeds. Scatter the crumble mixture over the fruit to cover it.
- 3 Bake for 30-35 minutes, until the top is golden. Serve with a spoonful of half-fat crème fraîche.
Love this recipe!
I like t
Brilliant recipe! I had some leftover passion fruit and chucked it in so needed a little bit more sugar than the recipe but the crumble itself is very tasty!
A very simple recipe but so delicious. Everyone loved it!
Simple and much healthier than stodgy apple crumble. really nice with a drizzle of maple syrup on the creme fraiche too
- Average per serving
- Calories 435.0kCal