The weather yesterday was purely magical. I woke to blue skies, the crisp, cool temperature that only Autumn brings and a calm, still sense.
It was perfect picnic weather, and oh, do I love a picnic.
That statement will cause my mum to laugh and remind me that for years I used to crack up and sulk the moment it was mentioned we would be going on a picnic. Let’s be honest, I think they were probably teenage picnic related tantrums. Something about spending minimal time with your parents who were always oh-so-embarrassing and when you’re packed into the car for a Sunday drive, then extended lunch in the bushland somewhere with no phone reception it’s enough to send any 14 year old a little loco.
If we turn a blind eye to those difficult years, I’ve had some pretty amazing picnic experiences. When we were little kids we would always meet my grandparents at Tweed Heads for a picnic with armfuls of Tupperware in hand. There’s something magical about Tupperware as a kid – you never know what you’re going to find in each pastel coloured parcel and with my family, it was almost always a wonderful surprise waiting under that hard- to -open plastic lid.
As adults, our picnics have morphed into a somewhat gourmet experience – say hello to antipasto rolls, salads from local delis and bottles of sneaky fruity cocktails. Bliss.
This blueberry ginger crumble slice is the perfect picnic partner – comforting, easy to transport and incredibly delicious. It may seem like I’ve fallen off the sugar bandwagon completely, but I promise that that these baked goodies are the only sugary snacks coming near my lips. And I only had one piece.
Okay two – but the taste test doesn’t count.
Recipe adapted from What Katie Ate
For the base and filling:
150g chilled butter, chopped
2 cups (300g) plain flour, sifted
1/2 cup (165g) caster sugar
1 egg, lightly whisked
1 tsp vanilla extract
2 Granny Smith apples, peeled, chopped
250g fresh or frozen blueberries
Juice of 1 lime
For the crumble:
1/2 cup (75g) plain flour
100g chilled unsalted butter, chopped
1/3 firmly packed cup (80g) brown sugar
3/4 cup (45g) rolled oats
1 cup (125g) roasted almonds chopped
1 tsp ground ginger
- Whiz the butter, flour and 1/4 cup (110g) caster sugar in a food processor until the mixture resembles fine breadcrumbs. Add the egg and vanilla, then whiz to combine. Shape into a ball, then enclose in plastic wrap and chill for 20 minutes.
- Place apple, blueberry, lime juice, remaining 1/4 cup caster sugar and 1/2 cup (125ml) water in a large pan. Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes until the apples are soft and most of the liquid has evaporated. Remove from heat and eet aside.
- Preheat oven to 180°C. Grease and line a 24cm x 30cm cake pan with baking paper. For the crumble, whiz flour and butter in a food processor until mixture resembles breadcrumbs. Add remaining ingredients and pulse to combine.
- Remove the biscuit pastry from the fridge, then unwrap and flatten into a disc. Place between 2 pieces of baking paper and roll out then use to line the cake pan.
- Prick the base all over with a fork, then bake for 20 minutes or until starting to brown. Cool for 5 minutes, then spread jam over base. Scatter over crumble.
- Bake for a further 25-30 minutes or until golden. Allow to cool for 30 minutes or until firm, then cut into squares and serve.