Quick and Easy Blueberry Crumble for Two

hiall

blueberry crumble

I’m back again to share one of my favorite recipes with you! If you know me at all, you know that I love desserts. You could give me pretty much anything with sugar in it and I would love it. So I find myself trying to make recipes that are lower in sugar but indulgent enough to feel like a dessert – and this recipe definitely delivers. The best part about it is that it makes only two servings, so I don’t have an entire pan of blueberry crumble to eat. It can be made with pretty much any fruit, and this recipe is even delicious with a mix of berries such as blackberries, blueberries, and raspberries.

Processed with VSCO with hb2 preset

Pictured above with a delicious scoop of Halo Top vanilla bean ice cream.

Blueberry Crumble for Two

For the blueberries:

  • 1 cup of fresh blueberries (can use frozen, but omit sugar)
  • 1 tsp sugar
  • 1 squeeze lemon juice
  • 1 tsp corn starch

For the topping:

  • 1 tablespoon butter or coconut oil, melted
  • 1-2 tablespoons slivered almonds
  • 3 tablespoons oats
  • dash of salt
  • 1 tablespoon brown sugar
  • drizzle of honey
  • dash of cinnamon

Instructions:

  • Preheat oven to 375 degrees.
  • Mix the blueberry ingredients together in a small bowl
  • Melt butter and then add the other topping ingredients and stir.
  • Stir blueberries and divide between two greased ramekins. This also works in a muffin tin.
  • Divide topping between two ramekins.
  • Bake for 15-18 minutes or until crust is brown and berries are bubbling.

Enjoy!

 

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