Blueberry Recipes

Serves 6

1.2kg Granny Smith apples

1 C frozen organic blueberries

2 T fresh orange juice

1 t lemon rind – grated

3 T honey

Preheat oven to 150C. Peel, core and slice apples. Place first 4 ingredients in a medium saucepan. Cook covered on medium heat for 5 minutes. Remove the lid and simmer for 10 minutes. Drain fruit in a sieve pouring the juice back into the saucepan. Add the remaining honey. Simmer until reduced by half. Retain the syrup in a jug for later. Cool the fruit in the refrigerator.

Crumble:

1 1/2 C ground almonds

1/4 C cold butter

100 gram Organic Sultanas

100ml Blue Juice (organic apple & blueberry juice

1kg Organic Granny Smith apples (peeled & sliced)

2tsp Organic Cinnamon

2 Tbls Organic Sugar

3 Tbls Organic blueberry spread

1 ½ cups Organic blueberries (fresh or frozen)

300 grams Organic flour

200 grams Organic butter

100 grams Organic sugar

Pinch of salt

To make pastry, cut butter into cubes, place into a large bowl. Add sifted flour, sugar and salt and work together with your hands into a smooth ball. Place in cling film and set aside for 15 minutes.

Place all other ingredients, except blueberries in a thick bottom pot. Place on a low heat until apples have softened.

Preheat oven to 170 degrees.

Roll pastry to approx 5 ml thick. Place in greased 8-inch spring form tin. On the sides, place pastry halfway up the tin.

Place filling from pot in pastry and top off with blueberries.

Bake for approx 30 minutes.

200 grams sweet short pastry

½ cup sugar

3 Tbsp flour

4 cups blueberries (fresh or frozen)

¼ tsp nutmeg

¼ tsp cinnamon

Roll out half the pastry and line a deep pie dish. Fill with blueberries combined with sugar, flour & spice mixture. Cover with remaining pastry in a lattice pattern. Bake at 200 degrees Celsius for 40 minutes or until fruit is cooked. Delicious served warm with cream and ice-cream. Serves 6.