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.
Ingredients
- 2/3 cups / 160 ml blueberries, fresh or frozen
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Crumble topping:
- 1/4 cup / 24 g almond flour
- 1/4 cup / 22 g rolled oats
- 2 tsp maple syrup
- 1 tbsp coconut oil
Instructions
- Preheat the oven to 375° F / 190°C
- In a small bowl, combine the blueberries, maple syrup and vanilla extract. Spoon into a medium-sized ramekin.
- Combine all the ingredients for the topping in a separate bowl and mix well with your fingers until it starts to crumble together. Cover the blueberries with the crumble. Bake for 15-20 minutes or until golden on top and the juice from the berries start to bubble up on the sides. Serve warm with a scoop of vanilla ice cream.
Notes
Optional spices: a pinch of cinnamon, cardamom and ginger. The recipe is gluten free and vegan.
Kelsey Marcus
Posted at 15:15h, 22 FebruaryYummy- this looks delicious! I love that this is a serving size for one (and easily made for 2!). Almond flour seems like it would add a delicious nutty element to the mix!
-Kelsey
http://www.alittlerosemaryandtime.com
Thea Tillberg
Posted at 22:31h, 22 FebruaryThanks Kelsey! I love using almond flour in crumbles because of the nutty flavor. 🙂
Rebekah Lyn
Posted at 15:49h, 22 FebruaryLove this! I’m always baking & having to find people to share with so I don’t weigh a ton. I’m not good enough with math to reduce recipes for smaller portions.
Thea Tillberg
Posted at 22:31h, 22 FebruarySame problem for me!!
indigomoon3
Posted at 20:01h, 22 FebruaryYes you are right…I want to make it right now! An easy recipe I love and have the ingredients for…and is quick yippee! Now to figure out what I can use instead of a ramekin as I don’t have any…..and no stores near where I live.
Thea Tillberg
Posted at 22:32h, 22 FebruaryA small ovenproof dish will work too. Hope you’ll make it!
Renee Kemps
Posted at 22:16h, 23 FebruaryYes yes yes!! Crumbles are my favourite! And I totally agree that any pie/cake/crumble is even better with vanilla ice cream. This recipe looks amazing and I really want to have one right now.. Too bad I need to study and go to bed soon.
Thea Tillberg
Posted at 08:39h, 24 FebruaryThanks Renee! 🙂
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Wynne H
Posted at 17:21h, 24 JuneI stayed up and made this after my friend gave me some blueberries from her bushes yesterday! It was good, just sweet enough. I ate half last night and the rest for breakfast!
Thea Tillberg
Posted at 22:58h, 25 JuneHi Wynne! I’m glad you liked it 🙂
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