Ingredients
Filling
- 4 cups fresh blueberries
- 1/3 cup sugar
- 1 ½ tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon cinnamon
Crumble
- ½ cup sugar
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ¼ cup cold butter, cut in pieces
- ¼ teaspoon cinnamon
Directions
Preheat oven 350 degrees.
Filling
Combine sugar, cornstarch and cinnamon for the filling in a medium bowl, whisking to combine.
Add blueberries and lemon juice to bowl, folding into dry ingredients until evenly coated.
Divide into six 1-cup ovenproof ramekins. Set aside.
Crumble
In the bowl of a food processor, combine sugar, brown sugar, flour and cinnamon. Pulse dry ingredients once or twice to combine. Add cold butter pieces to food processor. Pulse until mixture forms pea-size crumbs. Divide evenly, over filling.
Place ramekins on a baking sheet and bake 30 minutes or until bubbly and golden.
Serve as is or with ice cream or whipped cream.
