I grew up eating crumble. This is delicious served with cream or yogurt, but the blueberries give so much juice that nothing extra is actually required.
For the topping:
1. Preheat the oven to 350°F. Mix together the blueberries, honey, lemon zest and juice,
and vanilla pod and seeds and pour into a baking dish roughly 10 x 6 inches. Set aside.
2. For the topping, rub the butter into the flour and sugar until it resembles breadcrumbs
(alternatively, do this in a food-processor). Stir in the oats and cornflakes. Scatter all over the top of the blueberry mixture and bake for 30–35 minutes, or until golden brown all over and bubbling underneath.
3. Serve with ice cream, custard, Greek yogurt or heavy cream, if you wish.
SKINNY DESSERTS: 80 FLAVOR-PACKED RECIPES OF LESS THAN 300 CALORIES by Kathryn Bruton; Cover photography by Laura Edwards; Kyle Books, an imprint of Octopus Books, distributed in the US by Hachette; May 2019.