CookEat Recipe
Blueberry, Maple and Almond Crumbles
Blueberries sweetened with maple syrup bubble under a buttery almond topping. Individual ramekins keep the fruit filling and crisp crumbs separate.
Method
Steps
Step 1
Plan 15 minutes active preparation, 30–35 minutes baking and 15 minutes resting. Heat the conventional oven to 180°C. Put six ovenproof 250 ml ramekins, about 9 cm across, on a rimmed baking sheet.
Step 2
Rinse and dry the blueberries. Toss all 600 g with the 30 ml pure maple syrup and divide evenly among the ramekins.
Step 3
Use 60 g unsalted blanched almonds: grind 40 g finely and chop 20 g. Combine both with the flour and brown sugar. Rub all 90 g cold cubed unsalted butter into the dry mixture until it forms coarse crumbs with no dry flour pockets.
Step 4
Divide the crumble over the fruit without pressing it down. Leave at least 1 cm below each rim; keep the berries and topping as separate layers.
Step 5
Bake for 30–35 minutes until the topping is golden and crisp and the juices bubble up near the centre of each ramekin. If necessary give them another 5 minutes; the topping must cook through, not just take colour.
Step 6
Rest on the tray for 15 minutes and serve in the ramekins, warning diners that the dishes remain hot. Chill leftovers within 2 hours and eat within 2 days.
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