Who doesn't love things that are made just for one? Cupcakes, popsicles, cake pops. The list is literally endless and we love them all. Which is why when I saw these blueberries at the farmer's market recently, the first thing that popped into my head was pie, but for me, only me! Bru ha ha ha!
Now I must admit there was a bit of some guilt running in my head after I purchased three pints. You obviously know that you are a gastronome when pie is the first thing you think of and not a healthy smoothie. Besides, I like to think that the world is a better place because pie exists. Specifically blueberry pie.
When I got home I noticed that I still had some crumb topping from my strawberry pie that I recently made. So, I figured what could be better than individual blueberry crumbles?! (As in more than one. As in, okay I'll share) Not much in my mind. Enjoy!
1 pint blueberries
1/8 cup flour
1/4 cup sugar
For Crumb Topping
2/3 cup AP flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, sliced
Preheat oven to 450 degrees.
Combine all the ingredients for the blueberries together and add the blueberries. Gently toss until the blueberries are coated. Once coated, place in four ramekins.
Combine all the ingredients for the crumb topping. Mix with your fingers until crumbly and distribute evenly on all of the ramekins.
Place all the ramekins on a baking sheet and bake for 10 minutes. After 10 minutes, reduce heat to 350 degrees and bake for 15 minutes or until bubbly. Once finished place on rack to cool slightly and serve.