Blueberry Oat And Pecan Crumble

Ingredients

• 600 g blueberries
• 100 g rolled oats
• 100 g pecans, chopped
• 50 g ground almonds
• 65 g unsweetened coconut flakes, divided
• 1 tsp ground cinnamon
• ¼ tsp fine salt
• 80 ml clear honey
• 90 ml olive oil

Method

1. Heat the oven to 180°C fan and lightly grease a 20cm square baking dish.
2. Tip the blueberries into the dish, drizzle with a spoonful of the honey and give them a gentle toss so they sit in an even layer.
3. In a large bowl, stir together the oats, chopped pecans, ground almonds, coconut flakes, cinnamon and salt until well mixed.
4. Pour in the olive oil and the remaining honey, then stir for a minute or so until every flake and oat is glossy and clumping together in your fingers.
5. Scatter the crumble evenly over the blueberries, leaving a few craggy peaks rather than pressing it flat; that's where the crunch comes from.
6. Bake for 25–35 minutes, until the top is deeply golden, the edges are bubbling with dark purple juice and the kitchen smells of toasted nuts and warm fruit.
7. For extra crunch on top, scatter over a small handful of coconut flakes in the last 5 minutes so they toast to a deep gold.
8. Rest for 10 minutes before serving; the blueberry juices need a moment to thicken into something properly jammy.