INDIVIDUAL BLUEBERRY CRUMBLES
Fresh blueberries tossed with a little sugar then topped with
buttery oats make the ultimate effortless fruit dessert.
Individual Blueberry Crumbles
WHY THIS RECIPE WORKS: We wanted an easy blueberry crumble with fresh flavor and a substantial crumble topping. To avoid a soupy filling, we preferred to add a thickener rather than cook the berries; a little cornstarch thickened the blueberry filling nicely while preserving the berries’ summery flavor. A combination of butter, flour, brown sugar, oats, and a sprinkle of cinnamon provided the best flavor and texture for the streusel topping. Leaving the streusel in dime-size pieces kept it from sinking into the filling. Avoid instant or quick oats here. In step 2, do not press the topping into the berry mixture or it may sink and become soggy. Do not substitute frozen berries in this recipe. You will need two 12-ounce ramekins for this recipe, but an 8½ by 5½-inch baking dish will also work. Serve with vanilla ice cream or Whipped Cream.
You’ll need to make Individual Blueberry Crumbles
¼–⅓ cup (1¾ to 2⅓ ounces) granulated sugar
1½ teaspoons cornstarch
10 ounces (2 cups) blueberries
½ cup (2½ ounces) all-purpose flour
⅓ cup (1 ounce) old-fashioned rolled oats
¼ cup packed (1¾ ounces) light brown sugar
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into 4 pieces and chilled
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil. Combine ¼ cup granulated sugar, cornstarch, and pinch salt in medium bowl. Gently toss blueberries with sugar mixture. (If blueberries taste tart, add up to 4 teaspoons more sugar.) Divide blueberries evenly between two 12-ounce ramekins.
2. Mix flour, oats, brown sugar, cinnamon, and pinch salt together in medium bowl. Add butter and, using your fingers, blend butter into dry ingredients until dime-size clumps form. Pinch together any powdery parts, then sprinkle topping evenly over blueberries.
3. Place crumbles on prepared sheet and bake until filling is bubbling around edges and topping is deep golden brown, about 30 minutes, rotating sheet halfway through baking. Let crumbles cool on wire rack for 15 minutes before serving.