One-pan blueberry crumble is the last recipe in our series Dinner with Dan Churchill. It’s a delicious and healthy way to end the meal, and can double as a breakfast option if there’s any left over.
1 1/2 Cups Oats
1/2 Cup Mixed nuts
Pinch of Salt
1 tsp Cinnamon
4 Tbsp Honey
3 Tbsp Coconut Oil
2 Cups Frozen Blueberries
- Preheat oven to 375 F.
- In a bowl combine oats, nuts, salt, cinnamon. Then drizzle in 2 Tbsp of honey, and the coconut oil.
- Pour evenly onto a lined baking tray and bake for 18-22 minutes or until golden (stir it every 7 minutes so mixture gets nice and crunchy)
- In a cast iron skillet or a frypan on medium heat add blueberries and honey. Cook off excess liquid. This should take about 8-10 minutes, as you want it to be like a syrup. You’ll know its ready when the sauce does not run when you create a trail on the back of your spoon
- Spread the granola mix on top, take to the table and finish with yoghurt/ice cream, honey and a little cinnamon
Easy enough, right? And it’s all in one pan, which means less cleanup, and more time for you to enjoy the tasty dessert you just whipped up.
Click here for another perfectly fall recipe for Pumpkin Quinoa Risotto.