22 Feb Single Serving Blueberry Crumble

I love love love crumbles and I’ts probably the dessert that I’ve eaten the most times in my life. My mother(or I) always makes crumble when where having guests over, especially if it’s a last minute gathering. We both follow pretty much the same recipe for the crumble topping and then we’ll fill it with any kind of berries, apples or rhubarb. Usually, I’ll add some cardamom, cinnamon and ginger as well.

I love to eat crumble even when I don’t have guests over and that’s why I created this recipe for a single serving blueberry crumble. It requires only a few ingredients and less than 20 minutes in the oven. Then it’s ready to eat with a scoop of vanilla ice cream. I feel like vanilla ice cream doesn’t get enough recognition, it’s always compared to chocolate, which is such a shame. Vanilla ice cream is the perfect match to any pie, cake or crumble in the world and i love to eat a scoop on it’s own.

The perfect crumble should be crisp and golden on top and bubbly and oozing on the sides. If it’s not a little ugly …hmm… I mean rustic it’s not worth its name. Crumbles are messy business and full of contrasts; in this case single serving kind of cute against messy and rustic, intense blueberries against sweet vanilla ice cream.

I baked the crumble in a medium-sized ramekin and then spooned it onto a plate and topped it with ice cream just to show you all the messiness but you could totally eat it straight out of the ramekin and dollop it with a scoop of ice cream while still hot from the oven. You could also do “single serving blueberry crumbles for two”, just double the recipe and serve in two individual ramekins.

I guess today was one of those days when I don’t have a lot to talk about it… But then you’re probably okay with that because you just want to make this blueberry crumble asap. I get it. Here’s the recipe, you’re welcome.