The best thing to do with berries that are just past their prime is to heat them until they burst and leak their juice to make a luscious compote. Desserts like this are nirvana to me. Can there be anything better than a gooey warm fruit filling with a crumbly sweet topping? I think not!
Total Time
50min
4.0
1 Rating
Author: Garlic & Zest
Servings:
4
Ingredients
•
1
Lemon
, zested, juiced, divided
Crisp
•
1/2
cup
All-Purpose Flour
•
4
Tbsp
Brown Sugar
•
1/2
tsp
Baking Powder
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Ground Cardamom
•
1/4
tsp
Kosher Salt
•
4
Tbsp
Cold kalt Kalla cold fríos
Unsalted Butter
•
1
handful
Almonds
, sliced
Blueberry Filling
•
2 1/2
cups
Fresh Blueberries
•
4
Tbsp
Granulated Sugar
•
1
tsp
Water
•
1
tsp
Corn Starch
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
In a medium bowl combine the All-Purpose Flour (1/2 cup), Brown Sugar (1/4 cup), Ground Cinnamon (1/2 teaspoon), Ground Cardamom (1/4 teaspoon), Baking Powder (3/4 teaspoon), Unsalted Butter (4 tablespoon), and Kosher Salt (1/4 teaspoon). Whisk to combine.
3.
Add the Almonds (1 handful) and work them into the crisp so that they're evenly distributed. Set aside.
4.
In a small prep bowl, stir together the Water (1 1/2 teaspoon) and Corn Starch (1 1/2 teaspoon) to form a slurry. Set aside.
5.
In a small saucepan add the Fresh Blueberry (2 1/2 cup), Granulated Sugar (1/4 cup), zest and juice from Lemon (1). Stir and heat over medium-high heat, stirring occasionally until sugar dissolves and mixture starts to bubble.
6.
Add the slurry and cook for one minute until mixture thickens.
7.
Transfer the blueberry mixture into four half-cup ramekins.
8.
Top the blueberry filling with crumbles of the crisp topping.
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.
10.
Serve warm and enjoy!
Nutrition Per Serving
CALORIES
361
FAT
15.4 g
PROTEIN
4.0 g
CARBS
53.3 g
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