Individual Blueberry Crumble

Fruit crumble is one of the easiest desserts to throw together and when summer fruit is available it is extra delicious. Baking it in individual dishes like this makes serving really easy and keeps portion sizes moderate. In my family, no dessert can go by without the men competing on who can eat more, which means I have to hide extras if I want leftovers for the next day. Crumbles usually have white flour, sugar and butter but swapping in nut butter and maple syrup increases the nutrient content with more protein, healthy fats, minerals and vitamins. Crumble like this is arguably healthy enough for breakfast or at least for part of lunch or a post-workout snack. The base is simply blueberries, a bit of maple syrup for some extra flavour and corn starch to thicken up the juices as the berries bake. The top is like granola, it’s just rolled oats, any nut/seed butter, more maple syrup and perhaps some nutmeg and vanilla extract if readily available. This version is really simple and low maintenance and when I want something a little fancier I use this recipe and just change up the fruits and nut butter in equal amounts. This recipe here only takes a few minutes to make so it can be thrown together just before dinner then popped in the oven when everyone sits down.  25 minutes later a warm, fresh dessert is ready. It tastes best if eaten outside and goes well with a scoop of Greek yogurt or ice cream and a glass of blueberry wine.