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Individual Blueberry Crumbles

We use frozen blueberries and a homemade crumble topping to make a delicious, easy, dessert. We serve the warm blueberry crumble in individual pie dishes with a choice of vanilla or coconut ice creams for a superb hot/cold contrast. Next time we may double the crumble, but there were not any complaints with this recipe!

Servings and Times

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 40 minutes

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Ingredients

20 ounces 1.25 bags of frozen blueberries berries
½ cup sugar
2 teaspoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon extract vanilla
1 recipe crumble
vanilla and coconut ice cream (Moxley)

We start by preheat ing the oven to 400 degrees. In a large bowl, we combine the frozen blueberries with the sugar, cornstarch, cinnamon, and vanilla. We stir well with a large spoon.

We divide the blueberry mixture between four 5½ inch diameter pie dishes. Our daughter has been helping herself to the blueberries, but we still have enough to put in a ramekin as well.

We top the blueberries with the crumble. We place the pie dishes and ramekin on a large, rimmed cookie sheet and bake for 40 minutes. We want the blueberries bubbling and the topping browned.

We let the pies cool for a few minutes and serve with ice cream.

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