Author Adapted by Pam - For the Love of Cooking / Original by Garlic & Zest
Equipment
4 Small Ramekins
Ingredients
Almond Topping:
½cup + 2 tbspflour
¼cupbrown sugar
½tsplemon zest
½tspbaking powder
½tspcinnamon
¼tspcardamon
¼tspsalt
4tbspunsalted butter, cold & diced
½cupsliced almonds
Blueberry Lemon Filling:
2½cupsfresh blueberries
¼cupwhite sugar
1tbspfresh lemon juice
1½tspcornstarch
1tsplemon zest
Instructions
Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
Make the topping by combining the flour, brown sugar, lemon zest, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
Make the filling by combining the blueberries, sugar, lemon juice, cornstarch, and lemon zest together in a bowl then mix until the blueberries are evenly coated. Divide the mixture evenly into the ramekins.
Sprinkle the almond topping evenly over each dish.
Bake for 25-30 minutes or until the topping is golden brown and the fruit is tender. Allow them to cool for 10 minutes prior to serving as is or with vanilla ice cream. Enjoy!