It’s been awhile since I’ve posted a recipe. I make this quite often – all year long, but it is the best in the summer with fresh blueberries. This year I beat the birds to our blueberry patch and we’ve been enjoying fresh blueberries!
This recipe is for two – and I use individual ramekin dishes. Preheat your oven to 350 degrees.
Mix 1 1/2 c. blueberries with 1/4 cup sugar, 1 1/2 t. of lemon juice and 2 T. of corn starch. Place 1/2 of mixture in each ramekin.
For the topping make a crumble topping using 2 T. quick cooking oatmeal, 2 T. flour, 2 T. brown sugar, 2 T. cold butter, 2 T chopped pecans and a dash of cinnamon. Place on top of blueberry mixture. Bake 20-25 minutes until blueberry mixture bubbles.
Serve warm or cold – great with whipped cream or ice cream!
I have doubled this recipe and it works great!