Blueberry and Lemon Crumble Slice

This sweet treat is brimming with juicy blueberries, buttery oats and finishes with a hint of refreshing lemon. The perfect afternoon tea or after dinner treat, served warm with a scoop of vanilla bean ice cream. This can be made gluten free by swapping the regular flour for your choice of gluten free flour. Oh and yes - the rosemary flowers are edible! The lavender coloured blossoms are best eaten fresh and have a mild, delicate flavour ( but we just think they look really pretty!)

Ingredients

Base and topping

• 1 cup plain flour (or gluten free equivalent)

• 3/4 cup oats

• 1/2 cup sugar

• 1/4 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup melted butter

• 1 large egg yolk

• 1 tablespoon brown sugar

Blueberry layer

• 2 cups fresh or frozen blueberries

• 2 tablespoons lemon juice

• zest of one lemon

• 1/4 cup sugar

• 2 teaspoons cornflour

Method

1. Preheat oven to 180 degrees celsius.

2. In a large mixing bowl, add the dry ingredients for the base and topping (flour, oats, sugar, salt, cinnamon and 1/4 cup brown sugar).

3. Add the wet ingredients (melted butter and egg yolk) and mix well.

4. Remove 1 cup of the mixture and put into a separate bowl. Add the additional tablespoon of brown sugar.

5. Press the remaining mixture into a square, shallow tin lined with baking paper.

6. Meanwhile, mix the blueberries, lemon juice, sugar and cornflour in a bowl. Grate the zest of one lemon into the mixture and place evenly on top of the base in the tin.

7. Crumble the 1 cup of mixture previously set aside on top of the mixture. Roll some of the mixture so it forms large clumps.

8. Bake in the oven for 45-55 minutes, until the blueberry mixture is thick and bubbly and the crumble has turned golden.