Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
In a medium bowl combine the
All-Purpose Flour (1/2 cup)
,
Brown Sugar (1/4 cup)
,
Ground Cinnamon (1/2 tsp)
,
Ground Cardamom (1/4 tsp)
,
Baking Powder (3/4 tsp)
,
Unsalted Butter (1/4 cup)
, and
Kosher Salt (1/4 tsp)
. Whisk to combine.
Step 3
Add the
Almonds (1 handful)
and work them into the crisp so that they're evenly distributed. Set aside.
Step 4
In a small prep bowl, stir together the
Water (1/2 Tbsp)
and
Corn Starch (1/2 Tbsp)
to form a slurry. Set aside.
Step 5
In a small saucepan add the
Fresh Blueberries (2 1/2 cups)
,
Granulated Sugar (1/4 cup)
,
Lemons (1 tsp)
, and l
Lemon Juice (1 Tbsp)
, stir and heat over medium high heat, stirring occasionally until sugar dissolves and mixture starts to bubble.
Step 6
Add the slurry and cook for one minute until mixture thickens.
Step 7
Transfer the blueberry mixture into four half-cup ramekins.
Step 8
Top the blueberry filling with crumbles of the crisp topping.
Step 9
Cover a baking sheet with tin foil or parchment paper. Set the ramekins on the baking sheet and cook for 25-30 minutes or until browned and bubbly.
Step 10
Serve warm and enjoy!
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