Skip to main content
Skip to store items
Skip to main navigation

Recipe Search

Blueberry Crisps

Yield
Servings
Prep time
1 hr
Course
Desserts
Special Diets
Vegetarian | Lacto-vegetarian
Source

Adapted from www.saveur.com

Description

These delicious little blueberry pots topped with a yummy crumble are so easy to make! Serve with creme fraiche or vanilla ice cream.

Ingredients

14 Tsugar (divided)
6 Tflour
1⁄4 crolled oats
1⁄4 clight brown sugar
1⁄4 cwalnuts (chopped)
1 tlemon zest
2 tlemon juice
3⁄4 tvanilla extract (divided)
1⁄2 tsalt
1⁄4 tcinnamon (ground)
4 Tbutter (unsalted, softened)
4 cblueberries (frozen is fine)
2 Tcornstarch
2 tbrandy
  creme fraiche (optional)
  vanilla ice cream (optional)

Instructions

Preheat oven to 350˚F. Place four 6-oz. ceramic ramekins on a baking sheet lined with parchment paper.

In a medium mixing bowl, mix together 6 tbsp. of the sugar, the flour, oats, brown sugar, walnuts, lemon zest, 1/4 tsp of the vanilla extract, and the cinnamon. Use your fingers to work the butter into the flour and sugar mixture until crumbly. Place the crumble topping in the freezer to chill for 30 minuntes.

In a large bowl, combine the remaining 8 tbsp of sugar with the salt, lemon juice, and the last 1/2 tsp of vanilla extract. Stir in the blueberries, cornstarch, and brandy. Divide the berry mixture between the ramekins, then top each ramekin with the crumble topping. Bake until the topping is browned and the berries are bubbling, about 35-40 minutes. Serve with creme fraiche or a scoop of vanilla ice cream if you'd like.