This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Mini Blueberry Oat Crumbles by Indy Power
Warm, sweet and utterly delicious, these mini crumbles make a show-stopping dessert in any weather
Serves 2|Takes 35 mins
INGREDIENTS:
For the filling:
1½ cups of Blueberries
½ Lemon
10g Ground Almonds
30ml Maple Syrup
For the crumble:
30g Flahavan’s Oats
30g Ground Almonds
1 tsp Cinnamon
20ml Maple Syrup
20ml Melted Coconut Oil
METHOD:
Preheat the oven to 180’C.
In a medium bowl, make the filling. Mix together the blueberries, juice of half a lemon, the ground almonds and maple syrup and mix well.
Divide the filling between two ramekins.
In a separate bowl, make the crumble. Mix together the oats, ground almonds, cinnamon and a pinch of sea salt. Drizzle in the maple syrup and melted coconut oil and mix well.
Sprinkle the crumble generously over the filling in each ramekin and back for 20-25 minutes until golden all over and bubbling.