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!
1.25 bags of frozen blueberries
vanilla and coconut
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.