Blueberry, lemon and vanilla crumble

Crumble is a classic crowdpleaser of a dessert. The blueberry, lemon and vanilla crumble recipe from new cookbook Skinny Desserts has revamped the traditional dish and made it notably healthier, using a generous layer of frozen fruit as the filling and honey for most of the sweetness. That golden topping, meanwhile, is made from a blend of porridge oats and cornflakes. Serve with your favourite topping, like custard or ice cream, for a cosy, low-calorie treat.

Blueberry, lemon and vanilla crumble
Laura Edwards



1 lemon
juice of 1/2 a lemon
700g frozen blueberries (thawed)
60g clear honey
1 vanilla pod
50g cubed butter
100g plain flour
50g soft light brown sugar
40g jumbo porridge oats
25g cornflkaes
ice cream, custard, greek yogurt or double cream to serve, if wished

1. Preheat the oven to 180C/gas 4. Prepare the zest of the lemon and the juice of half a lemon. Combine these with the thawed frozen blueberries and the clear honey. Scrape in the seeds of the vanilla pod.

2. Transfer to a baking dish measuring roughly 25cm x 15cm. Tuck in the scraped vanilla pod and set aside. For the topping, rub the cubed butter into plain flour and  soft light brown sugar until it resembles breadcrumbs (alternatively, you can do this in a food processor).

3. Stir in the jumbo porridge oats and cornflakes. Scatter the crumble over the top of the blueberry mixture and bake for 30-35 minutes or until golden brown all over and bubbling underneath. Serve the blueberry, lemon and vanilla crumble with ice cream, custard, greek yogurt or double cream, if wished.


Skinny Desserts by Kathryn Bruton will be published by Kyle Books on 25 April, price £14.99. Every tempting, flavour-packed recipe is under 300 calories. To order a copy for £11.99 until 28 April visit, or call 0844 571 0640; p&p is free on orders over £15.