Poppy Blueberry & Blackberry Crumble

Blueberry & Blackberry Crumble

This is the first recipe I made from One More Slice. Click here to read my review of the book. I must be turning British because after nearly nine years I am finally tempted by a good crumble.The recipe calls for just blueberries but I threw some blackberries in there just for fun.

Blueberry & Blackberry Crumble

I’m sometimes hesitant about crumble topping with oats as they can get a bit soggy and chewy. This topping was lovely and crisp. We are the whole tray in two days. I loved the addition of poppy seeds to the fruit. Makes it a little different than just a standard crumble.

I served mine warm with some white chocolate ice cream! I scooped it straight from the pan onto the plate to quickly snap a photo as you can see from the melting ice cream.


Poppy Blueberry & Blackberry Crumble



250g unsalted butter, cold

150g light brown sugar

175g plain flour

25g poppy seeds

150g oatmeal (After I made this I figured out she'd meant like a bowl of oatmeal. I threw in 100g of oats instead)


750g blueberries and blackberries

100g sugar

25g cornflour


  1. Wash the berries and set aside to dry. Pre-heat oven to 180 C.
  2. In a small bowl cut the butter into small cubes and rub together with the brown sugar and flour until crumbly. Mix in the oats and poppy seeds and toss gently with your hands or spatula.
  3. In a separate bowl mix the berries with the sugar and cornflour and pour into a oven safe dish.
  4. Spread the topping over the berries and bake for about 25 minutes.

adapted from One More Slice (makes one pie/tray)

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