250g self raising flour
175g brown sugar
600g fresh blueberries
50g brown sugar
Mix flour, butter and brown sugar with your fingertips until a sandy texture is reached.
Remove 250g of this mix and set aside for the topping.
To the remaining mix add the egg and mix until a smooth dough is formed.
Line the base and sides of your 8” square baking dish with this dough and chill.
Once this is resting, in a pot combine 200g of the fresh blueberries with the sugar and 150ml of water and cook until the blueberries break down.
Mix this compote with the remaining blueberries and chill.
Once everything is cold, spoon the blueberry compote into the lined dish and top with the remaining crumble and bake in the center of a preheated oven at (180C / Fan 160C/ 350F/ Fan 4) for 45 minutes or until golden brown
Top Tips: Use room temperature butter for better results.
Seasonal berries of your choice can be used.