It’s Ramekin Week, so that means that we are making all kinds of delectable treats, sweets, and savory wonders in these adorable little ceramic containers, baked in the oven. Today are these individual blueberry crumbles.
I know that a lot of people love chocolate, but give me berries and cinnamon any day!
This recipe is a riff on a traditional holiday recipe that my husband’s family always eats Christmas morning: blueberry buckle. But I decided to make them individual buckles so that each person could have their own. Plus, the cooking time is cut down a bit by baking them individually.
- measuring cups and spoons
- 8 6-ounce ceramic ramekins, jelly roll pan, parchment paper
- large mixing bowl and whisk, stand mixer, rubber scraper
- pastry blender, cooling racks
Blueberry Buckle Crumbles
2 cups freshly ground flour OR sprouted flour (find organic grains here, sprouted flour here, how to make sprouted flour here)
2 1/2 teaspoons baking powder (find baking powder here)
1/4 teaspoon sea salt (find unrefined sea salt here)
1/2 cup butter, softened (find grass-fed butter here)
3/4 cup whole cane sugar (find whole cane sugar here)
2 teaspoons vanilla extract (find organic extracts here)
1/2 cup whole milk (find raw milk near you here)
2 cups fresh blueberries
1/2 cup freshly ground flour
1/2 cup whole cane sugar
1 teaspoon ground cinnamon (find organic spices here)
1/4 cup butter
- Preheat oven to 350. Butter the ramekins and place onto a parchment-lined jelly roll pan. Set aside.
- Whisk together the flour, baking powder, and sea salt in a large mixing bowl and set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on high for about 30 seconds, then add the sugar and beat on medium high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla and mix in gently.
- Alternate adding the flour mixture and the milk to the stand mixer bowl, mixing on low until all the ingredients are added. Spoon the batter into the individual ramekins.
- Sprinkle the top of each filled ramekin with blueberries, dividing evenly.
- Make crumble topping: In a small bowl, combine the flour, sugar and cinnamon, stirring with a fork. Add the butter and cut into the flour mixture with fingers, a fork, or a pastry blender. Sprinkle evenly over all the prepared ramekins.
- Bake for 40-45 minutes, or until puffed, golden brown, fragrant, and a toothpick inserted into the center comes out with a few moist crumbs. Let cool for 15 minutes, then serve.