Dinner. OK, I guess for most people it would be dessert, but I skipped breakfast AND lunch then had this for dinner. I think it was a good trade off! If you decide to make this as a dessert, will seriously the easiest one ever. It took me less than 10 minutes to make (the time to cut the apples and then mix together the crumble. Bake for 20 minutes and voila… by the time your guests have finished dinner, dessert is ready. Frozen blueberries work too (try to find the smaller “wild” variety instead of the larger cultivated ones). Delish.
Ingredients
for the fruit/berry filling
2 heaping cups fresh or frozen wild blueberries
1 heaping cup apples, peeled and chopped in 1/2 inch pieces
3 tablespoons maple syrup
1 tablespoon fresh lemon juice
3 tablespoons all purpose flour
pinch of salt
for the crumble
3/4 cup old-fashioned rolled oats
1/2 cup all purpose flour
1 teaspoon cinnamon
4 tablespoons maple syrup
2 1/2 tablespoons unsalted butter, melted
1 tablespoon almond butter
1/3 cup sliced almonds, toasted
Directions
Pre-heat oven to 350F. Lightly spray 4 ramekins with baking spray.
In a medium work bowl, gently mix together blueberries, chopped apples, maple syrup, lemon juice, flour and salt. Leave aside while preparing crumble mixture.
In another work bowl, mix together oats, flour and cinnamon until the cinnamon is evenly dispersed. Add maple syrup, melted butter, and almond butter. Mix the wet ingredients into the oat and flour mixture. The mixture will be a bit moist but is the perfect consistency after baking.
Measure equal amounts of the blueberry-apple mixture into the prepared ramekins. Sprinkle the crumble mixture evenly on top of the blueberry-apple mixture using your hands. It should mostly cover the entire surface, but I like to leave a few open areas for the apple-blueberry mixture the peek through.
Bake for 25 minutes or until crumble begins to brown and the blueberries begin to bubble up through the crumble. Let cool for a minimum of 10-15 minutes before serving. Ice cream goes great with this!
