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! Originally served as part of Pasta Primavera and Blueberry Crumbles.
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
Instructions
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.