Mini Blueberry Lemon Almond Crisps
Servings 4
Equipment
- 4 Small Ramekins
- Baking Sheet
Ingredients
Almond Topping:
- ½ cup + 2 tbsp flour
- ¼ cup brown sugar
- ½ tsp lemon zest
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp cardamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold & diced
- ½ cup sliced almonds
Blueberry Lemon Filling:
- 2½ cups fresh blueberries
- ¼ cup white sugar
- 1 tbsp fresh lemon juice
- 1½ tsp cornstarch
- 1 tsp lemon 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 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 before serving as is or with vanilla ice cream. Enjoy!