These Mini Blueberry Crumbles in Ramekins are the perfect individual desserts! Bursting with juicy blueberries and topped with a buttery, golden-brown crumble, they’re incredibly easy to make and even easier to enjoy. Whether you’re looking for a simple dessert for a weeknight treat or something special to impress guests, these little crumbles are sure to be a hit.
Why You Will Love This Recipe
What makes these Mini Blueberry Crumbles in Ramekins so special? First, they are individually portioned, making serving and cleanup a breeze. The combination of sweet, tart blueberries with a crisp, buttery crumble is a classic for a reason – it’s simply delicious! Plus, this recipe is incredibly versatile. You can easily swap out the blueberries for other berries, like raspberries or blackberries, or even add a touch of lemon zest for extra flavor. And best of all, they’re quick to prepare, requiring minimal effort for maximum flavor. You can even make the crumble topping ahead of time for an even faster dessert.
Ingredients
For the Blueberry Filling:
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (optional)
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Step-by-Step Instructions
1. Prepare the Blueberry Filling:
In a large bowl, gently combine the blueberries, granulated sugar, all-purpose flour, lemon juice, and lemon zest (if using). Make sure the blueberries are coated evenly. This mixture will create a sweet and slightly thickened base for your crumbles.
2. Make the Crumble Topping:
In a separate bowl, whisk together the all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter to the dry ingredients.
3. Cut in the Butter:
Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. It’s important to keep the butter cold for a crumbly texture. You can also use a food processor for this step, pulsing until the mixture comes together in small clumps.
4. Assemble the Crumbles:
Preheat your oven to 375°F (190°C). Divide the blueberry filling evenly among six ramekins.
5. Top with Crumble:
Sprinkle the crumble topping evenly over the blueberry filling in each ramekin, ensuring the fruit is well covered.
6. Bake the Crumbles:
Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the topping is golden brown and the blueberry filling is bubbling. The baking sheet helps to catch any drips.
7. Cool and Serve:
Remove the Mini Blueberry Crumbles in Ramekins from the oven and let them cool for at least 10-15 minutes before serving. This allows the filling to thicken slightly.
Serving Suggestions
These individual blueberry crumbles are delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm, sweet crumble.
For a more elegant presentation, dust the tops of the crumbles with powdered sugar before serving. You could also garnish with a sprig of fresh mint or a few extra blueberries.
Mini Blueberry Crumbles in Ramekins are perfect for a variety of occasions, from casual weeknight desserts to more formal dinner parties. They’re also a great option for potlucks or gatherings where individual desserts are preferred.
Storage and Reheating
Storage: Leftover Mini Blueberry Crumbles in Ramekins can be stored in the refrigerator for up to 3 days. Cover the ramekins with plastic wrap or transfer the crumbles to an airtight container.
Reheating: To reheat, you can warm the crumbles in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them for 30-60 seconds per ramekin, but be careful not to overheat them. The topping might lose some of its crispness with microwaving.
Key Details
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 6 ramekins
Equipment Needed:
- Large bowl
- Small bowl
- Pastry blender or food processor (optional)
- 6 ramekins
- Baking sheet
Mini Blueberry Crumbles in Ramekins
Ingredients
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest optional
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
Instructions
- Prepare the Blueberry Filling: In a large bowl, gently combine the blueberries, granulated sugar, all-purpose flour, lemon juice, and lemon zest (if using). Make sure the blueberries are coated evenly. This mixture will create a sweet and slightly thickened base for your crumbles.
- Make the Crumble Topping: In a separate bowl, whisk together the all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter to the dry ingredients.
- Cut in the Butter: Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. It's important to keep the butter cold for a crumbly texture. You can also use a food processor for this step, pulsing until the mixture comes together in small clumps.
- Assemble the Crumbles: Preheat your oven to 375°F (190°C). Divide the blueberry filling evenly among six ramekins.
- Top with Crumble: Sprinkle the crumble topping evenly over the blueberry filling in each ramekin, ensuring the fruit is well covered.
- Bake the Crumbles: Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the topping is golden brown and the blueberry filling is bubbling. The baking sheet helps to catch any drips.
- Cool and Serve: Remove the Mini Blueberry Crumbles in Ramekins from the oven and let them cool for at least 10-15 minutes before serving. This allows the filling to thicken slightly.