Guilty as charged. This is a repeat recipe on the blog today, but it certainly is a repeat recipe in our house as well, and so I figured I should post it again with a couple of adjustments that I’ve made since the original post. (Also the photos needed updating: yowsah!) See the original post here.
I love that this recipe is for an individual portion, not only is it great for portion control, or if you are flying solo and you still want a yummy treat, but it’s also great when guests have specific tastes, preferences and/or allergies. Making the desserts individually allows you the freedom to create a custom tailored dessert that perfectly suits the person who is consuming it. For example, sometimes I throw in a couple cranberries with my blueberries (I love their tart taste), but the man in the house would rather eat dirt than have cranberries cramping his style! So having the opportunity to make this dessert in separate dishes allows us to both get what we want without having to compromise! I also only use 1 tablespoon of sugar in mine, as I find I can get away without it, but you can play around with the measurements to suit your own taste.
I said I’ve made a couple changes since I first posted the recipe. I’ve
included here a gluten free option (coconut flour), and also a better
option for your fat (coconut oil). Disclaimer: please do exercise
caution if you suffer from celiac disease, as a small number of
individuals do not tolerate oats. I also doubled the blueberry quantity for an extra boost of anti-oxidants (this is just what I tell myself because in actuality I just want to eat more of this delicious dessert)!
- 1 Cup of blueberries fresh or frozen
- 2 TBS brown sugar
- 2 TBS old fashion rolled oats
- 1 TBS Whole Wheat flour or Coconut Flour (gluten free)
- 1/8 TSP cinnamon (double this)
- 1/8 TSP nutmeg
- 1 TBS butter (I use coconut oil)
Preheat oven to 350 degrees
In a small bowl combine everything except the blueberries. I add extra cinnamon and a pinch of nutmeg.
Place the blueberries in small baking dish (I use my French onion soup bowls)
Top with crumble mixture
Bake for 25-30 minutes
Serve with a dollop of vanilla greek yogurt (for a better alternative to ice cream) and sprinkle with extra cinnamon.