Blueberry Crumble Fool

Blueberry Crumble Fool is a chilled layered dessert that combines buttery crumble, creamy mascarpone, and tangy blueberry yoghurt in one indulgent treat. Served in tall glasses, it’s as beautiful to look at as it is delicious to eat. The mix of textures — crunchy, creamy, and fruity — makes every spoonful a perfect balance of comfort and elegance.

Prep Time 20

Cook Time 15

Chilling 1

Total Time 1 35

Servings Glasses

Ingredients

Crumble:

75 g plain flour
50 g unsalted butter chilled and cubed
50 g light brown sugar

Mascarpone Layer:

Blueberry Yoghurt Layer:

150 g fresh blueberries plus extra for topping
200 g Greek yoghurt
2 tbsp honey optional

Instructions

Preheat the oven to 180°C (160°C fan).
Place the flour and butter into a mixing bowl. Rub together with your fingertips until it resembles breadcrumbs. Stir in the sugar.
75 g plain flour, 50 g unsalted butter, 50 g light brown sugar
Spread the mixture onto a lined baking tray and bake for 12–15 minutes until golden.
Leave to cool completely.
In a medium bowl, whisk the mascarpone with icing sugar and vanilla extract until smooth and creamy.
250 g mascarpone cheese, 2 tbsp icing sugar, 1 tsp vanilla extract
Blend the blueberries and yoghurt together until smooth. Taste and add honey if you prefer extra sweetness.
150 g fresh blueberries, 200 g Greek yoghurt, 2 tbsp honey
Spoon 2–3 tablespoons of crumble into the base of each tall glass.
Add a layer of mascarpone, smoothing it gently.
Top with the blended blueberry yoghurt mixture.
Sprinkle a spoonful of crumble over the top.
Finish with fresh blueberries for garnish.
Place the glasses in the fridge for at least 1 hour before serving to allow the flavours to mingle and the dessert to set slightly. Serve the blueberry crumble fool chilled.

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