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Buckwheat and blueberry crumble

We love a dessert that’s made so fresh and naturally, it could be your breakfast! And our buckwheat and blueberry crumble is exactly that.

SERVES 6 // COOKING TIME 1 hour 5 min

For the filling
1 kg blueberries
2 green apples, peeled and cored
1 tbsp lemon juice
1 tbsp cornflour
1 tsp cinnamon
1 tsp vanilla essence
½ tsp cardamom
For the blueberry crumble
½ cup buckwheat flour
  cup walnuts, chopped
¼ cup desiccated coconut
¼ cup oats
4 tbsp raisins
1 tsp cinnamon
Pinch salt
2 tsp brown sugar
2 tbsp honey
¼ cup butter
1 cup buckwheat flakes

For the filling
1. Preheat oven to 180°C.
2. Bring all the ingredients to a simmer over medium heat. Cook for 20 minutes, until thickened.
3. Pour into an oven dish and set aside.
For the blueberry crumble
1. Mix all of the dry ingredients together, except the flakes.
2. Whisk the honey and butter together and mix it into the dry ingredients. The mixture should be slightly moist.
3. Sprinkle the crumble in an even layer on top of the filling. Top with the buckwheat flakes.
4. Bake for 25 minutes, until the crumble begins to brown and you see the blueberries.
5. Serve with extra blueberries and fresh cream.

Recipe & styling: Chiara Turillil
Photography: Gareth van Nelson //

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