recipes that are simple and delicious.
I have to say that my friend over at Dishing Up Delights does a fantastic job on all of her recipes, but the ones that catch my eyes are her desserts. As you can probably tell from my own postings, that I am not that big into desserts, however I should be as my kids favor desserts over things like bbq pork, carne asada, and shrimp tacos. There are occasions however, especially during an extended weekend, where I do think of making desserts for them such as cinnamon pies, and homemade doughnuts, and this weekend was no exception.
Blueberries are in season right now, and they are in abundance. When I saw them at the store, I immediately thought of making a pie, but I love using my ramekins, so I immediately though of a quick and easy blueberry crumble. You know, the delicious crumble of buttery oats? Yes, that kind, and the kind that kept my daughter wanting more. This is an easy recipe, and one that my four year old daughter, I should say three year old, going on four, was able to help me with through the entire process. Let’s get started.
Begin by adding the flour, sugar, and cinnamon to a large bowl. Toss in the butter, and begin mixing it into the flour with a fork. You want to keep forking the mixture until you see it build a nice crumble. Toss in your oats.
Take 1/2 of this mixture and set it aside. Take your blueberries and add them to the large bowl of oats and flour mix, and toss well.
Preheat your oven to 350 degrees. As the oven preheats, butter the insides of the ramekins, I used 8 of them.
Add the blueberry mixture about 3/4 of the way to the top to each ramekin. Top each ramekin with the remaining crumble that you set aside. Bake in the oven for about 40-45 minutes until you have a great golden brown top.
Let this sit for about 10 minutes before eating. You can serve this alone, or place a nice scoop of vanilla ice cream on top.