Blueberry crumble in a jar
- 120g Asda Crumble Topping
- 50g chopped hazelnuts
- 350g Asda Frozen for Freshness Blueberries
- 50g Grower’s Selection Blueberries
- 2tbsp clear honey
- 2tsp cornflour
- 2tbsp Asda Greek Style Fat Free Natural Yogurt
Preheat the oven to 200C/180C Fan/Gas 6. Scatter the crumble topping and hazelnuts in an even layer on a large baking tray, and bake for 20-25 mins until lightly toasted. Leave to cool fully then crumble into smaller chunks with your fingers.
Meanwhile, put the frozen blueberries, fresh blueberries and honey in a pan. Simmer over a low heat for 15 mins, stirring occasionally, until the blueberries break down.
Mix the cornflour into a smooth paste with 1tsp water. Drizzle into the blueberries and cook for 2 mins over a medium heat, stirring continually, until the sauce is thick and glossy. Cool fully.
Spoon a little of the blueberry sauce into the bottom of four small lidded jars, or two larger jars to share between two, and top with a layer of the crumble mixture. Repeat this process until all the ingredients are used up – make sure you finish with a layer of crumble.
Top with the yogurt and close the lid. Store in the fridge until needed.