Zest of 1 lemon
Juice of 1/2 lemon
2 dessert spoons sugar
4tbsp spelt flour
3 heaped tablespoons ground almonds
70g whole almonds
5 tbsp pure cane sugar
1tsp vanilla extract
100g soft butter
Preheat the oven to 180 degrees C (fan.)
Add the blueberries to a mixing bowl. Grate over the lemon zest and add in the sugar and lemon juice. Mix well with a large metal spoon.
In a separate mixing bowl, combine the oats, flour and ground almonds. Add in the vanilla extract and honey and then roughly chop the ground almonds, adding them to the bowl. Cut the butter into cubes and add this to the mixing bowl. Using your fingertips, rub the butter and honey into the dry ingredients until you have a crumble-type consistency. (You want it to look more like granola clusters than breadcrumbs.)
Stir in the cane sugar.
Grease a baking dish and tip in the blueberry mixture. Top with the crumble topping and roughly even it out.
Bake in the preheated oven for 20-25 minutes until golden brown and crispy.
Serve with natural yoghurt, creme fraiche or ice cream.
This could also be great for breakfast, topped with chopped banana and a spoonful of crunchy almond butter!!