Little Blueberry Crumble Pies
A wholesome & incredibly delicious summer treat, baked in personal ramekins. Best served warm with vanilla ice cream.
Makes six 8 oz ramekins
Prep time: 15 mins
Bake time: 35 mins
Ingredients
For the filling:
3 heaping cups fresh blueberries
2 Tbls sugar
2 tsp cornstarch
juice of 1/2 fresh lemon
For crust & topping
1 1/4 cups ground pecans
1 cup old-fashioned oats
1/2 cup maple syrup
1 tsp baking powder
1/2 tsp salt
5 tbls unsalted butter, softened to room temp.
1 tsp vanilla extract
Instructions
Preheat oven to 350 degrees & lightly grease
ramekins with butter.
2. In a medium bowl, gently mix together blueberries,
sugar, cornstarch, & lemon. Set aside.
3. Pulse pecans in a blender or food processor until
course ground.
In a separate bowl, combine ground pecans, oats, maple
syrup, baking powder, and salt. Cut softened butter into
cubes and add to oat mixture. Squeeze in the butter with
your hands until everything is combined (some small clumps
of butter in the mix are OK).
4. Remove at least 1/4 cup to use for the topping. Press
remaining crumbs into the bottom of the prepared ramekins.
5. Place ramekins on sheet pan and blind bake crust for 10-13 mins, then remove from oven.
6. Spoon blueberries over the crust and sprinkle reserved
topping over the berries.
7. Bake for 25-30 mins or until
filling is bubbling and crust is lightly browned.
Serve warm with vanilla ice cream & enjoy!
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