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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.
