Nothing is more beautiful than a bowl full of ripe, juicy blueberries, expect for maybe a bowl of warm blueberry crumble right out of the oven!
This recipe is healthy and easy so it is perfect for breakfast, dessert or make it in a large dish for pot lucks. It can also be made gluten free, and does not contain a lot of sugar!
I make this recipe in individual ramekins because there is just my Husband and I at the house, but even if I have company, I like to serve them like this. They are just so pretty! The colour of the blueberry sauce peaking out from the crumble after they are cooked is so bold and vibrant, it just screams freshness! You can serve with a scoop of ice cream or low fat frozen yogurt for extra special occasions!
BLUEBERRY CRUMBLE RECIPE
Serves 2 individual ramekins. Feel free to double or triple the recipe for groups!
- 1 cup of fresh blueberries, washed and check for stems
- 1 tbsp white sugar
- 2 tsp lemon juice
- 2 tbsp cinnamon
- 1/2 cup oats
- 1/4 cup flour, corn masa, coconut flour, almond flour, etc. Any flour works here. Its job is to keep the crumble from getting too soft and oatmealy! I use corn masa because that is what I have in the house and it turns out perfect every time!
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/4 tsp salt
Preheat oven to 350 c. Wash blueberries and add white sugar, lemon juice and 1/2 of the cinnamon and mix. Let sit while making the crumble.
To make the crumble, add oats, flour, brown sugar, salt and the remaining cinnamon to a bowl. Melt butter and pour into dry ingredient. Mix together until you have a nice crumble. It shouldn’t be wet or too dry that there is dust on the bottom of the bowl.
Top blueberries with crumble and bake for 20-25 minutes until the top gets a nice brown colour and the blueberry sauce starts creeping up the side.
Hope you enjoy! I had this for breakfast today and am already planning on making it for dessert next week!!