Ingredients
Method
Preparation
- Preheat your oven to 230°C (450°F) and line three baking sheets with parchment paper.
- In a large bowl, combine the baking mix, sugar, and softened butter until the mixture resembles coarse crumbs.
- Stir in the milk and lemon zest using a fork to form a sticky dough.
- Drop spoonfuls of the dough onto the prepared baking sheets, leaving space between each mound.
- Press each dough portion gently with the back of a spoon to create a well in the center.
- Spoon the blueberry pie filling evenly into the center of each pastry well.
Crumble Topping
- In a small bowl, combine the plain flour, oats, cold butter, and lemon zest for the crumble topping, mixing until crumbly.
- Sprinkle the crumble topping evenly over each filled pastry.
Baking
- Bake in the preheated oven for about 10 minutes or until the pastries are golden around the edges.
- Remove from the oven and let cool on the tray before transferring to a wire rack to cool completely.
Lemon Glaze
- Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the lemon glaze over the cooled pastries just before serving.
Notes
Store leftovers in a loosely sealed container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 6 days. Warm them in the microwave for a few seconds before serving for fresh taste.