Mini Blueberry Crumble
Blueberry Crumble is a sweet treat to make with both fresh or frozen blueberries. Use what's on sale and spiff it up by making everyone his own mini blueberry crumble. These are easy to freeze and give as gifts!
Servings: 8 servings
Calories: 359kcal
Ingredients
- 4 cup blueberries no need to thaw, if frozen
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup unbleached, all-purpose flour
- ½ cup butter cold
- ½ cup rolled oats
- ¼ cup brown sugar
Instructions
- Preheat the oven to 375°. Grease eight 5- to 6-ounce ramekins with non-stick cooking spray. Place the dishes on a rimmed baking sheet to catch the drips.
- In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, ginger and ¼ teaspoon cinnamon.4 cup blueberries, 1 cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, ½ tsp ground cinnamon, ¼ tsp ground ginger
- In a mixing bowl combine the flour, oats, brown sugar, and remaining cinnamon. Stir well to combine. Shred the cold butter over the top and stir to combine until coarse crumbs are formed.1 cup unbleached, all-purpose flour, ½ cup rolled oats, ¼ cup brown sugar, ½ cup butter
- Alternatively, in a food processor fitted with a metal blade, pulse together the butter and flour until coarse crumbs form and cling together in clumps. Stir in the oats, sugar, and remaining ¼ teaspoon cinnamon.
- Divide the blueberry mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes. Spoon the crumble on top.
- Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.
Notes
Freezing instructions: You can freeze mini crumbles prior to baking. Assemble, cover, and freeze. Bake from frozen when ready to serve.
To make ahead: I like to serve this dish shortly after baking so the topping is crisp but if you bake this advance then you may want to warm it back up in the oven before serving and bring the crispiness to the topping again.
To make a large dessert: If you don't want to make mini blueberry crumble desserts, you can spoon the mixture into an 8-inch baking dish and top with the crisp topping. Bake for up to an hour until the filling bubbles and the top is crispy. Cover with a sheet of foil if the top browns before the filling has thickened.
To give as gifts: These mini blueberry crumbles are great for gifting. I like to use these small disposable tins.
Nutrition
Calories: 359kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 105mg | Potassium: 100mg | Fiber: 3g | Sugar: 39g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
