Summer is in full swing, which means:
1. Farmers markets.
3. Burned faces. Then tanned faces!
4. Perpetually dirty feet.
5. No makeup.
6. Perpetually sweating. Smelling bad.
7. Fresh Berries.
8. Beach. Little sandy surprises for 3 days thereafter.
9. Barbecues. Hot dogs.
10. Outdoor concerts.
Ah, what's not to love?
(Possibly me, cause I may or may not be one of those sweaty smelly people. Please hang out with me anyway though, I promise to at least roll around in deodorant.)
Two things from that list came together to create this perfectly lovely summer dessert. I think it's probably self explanatory which two things they were (Hint: it wasn't #4).
These crumbles are amazing. Sweet and a little tart (I did throw in a few raspberries in there cause I had them), with just the perfect amount of crunch. You need to eat them with vanilla ice cream. Need.
Individual Blueberry Crumbles
1 cup fresh blueberries (or other berries of your choice)
1 tsp. lemon zest
1 heaping Tablespoon of sugar
1 tsp. cornstarch
2 tsp. water
1/3 cup flour
1/3 cup quick oats
5 T. brown sugar
1/2 tsp. cinnamon
2 T. butter, melted
Vanilla ice cream, for serving.
Preheat oven to 350.
Combine berry mixture ingredients in a small bowl. Set aside.
Combine all topping ingredients except butter in a separate bowl. Drizzle melted butter over mixture and combine with your hands until all the dry ingredients are moistened and the mixture is crumbly and homogenous.
Divide berries equally into two ramekins. Sprinkle topping equally on both.
Bake for about 20 minutes or until topping has begun to turn golden brown.
Serve warm with ice cream.