It is summer- which means my favorite outing with the kiddos: berry picking! We romp around the mud, filling our buckets and sampling the juicy berries. We have blackberries and strawberries nearby, but you know what I wish we had? Blueberries! I love a good blueberry crumble, blueberry buckle or blueberry pie. But, sometimes those can get a little boring. Last week, I found the perfect way to take a simple fresh dessert and give it a boost of flavor. I have been searching for a recipe for a long time to serve that tastes amazing, is healthy, comes together easily, and looks spectacular. That’s not too much to ask from a dessert. Right? In the past, I’ve made berry- delicious bread, but I have been craving something more fresh and summery.
Enter in my new (and soon to be legendary!) Blueberry – Basil – Crumble. We made it one night and Matt was quick to inform me that he would say yes to anything I asked, if only he could have more of this dessert. The next night we served it to friends. Everyone loved it!
Blueberry Crumble in Individual Jars
You can make the entire thing ahead of time for easy party prep. Serve the dessert in ramekins or miniature Weck containers like these.
Before jumping into the recipe, I knew I wanted our containers to have a bit of style. I used a length of pom poms and a small dab of hot glue to adhere the trim to our jars. They look more festive this way and it really accentuates how special this dessert really is.
Once the jars get cleaned out, the trimmed containers can have a great second life as cute pencil holders for the office.
Before filling the jars, we used a small spray of Pam inside each. I use Pam often in our everyday cooking. Using it for these sweets allows guests to scoop out the dessert easily and makes clean up a cinch. Since I like to cook desserts in pretty containers and odd-shaped vintage pieces often – having the sprayed layer inside makes my clean up job much easier.
A summer favorite of blueberry bliss!
- 2 pints fresh blueberries
- 1/4 cup fresh basil
- 1 medium lemon
- 1 cup almond flour
- 1/2 cup chopped almonds
- 1/4 cup coconut oil (melted)
- 2 tbsp maple syrup
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt (optional)
Combine blueberries, chopped basil and the juice from one lemon together in a bowl, toss to combine. Fill the containers with this mixture.
Then combine all other ingredients in a bowl and mix with a fork until combined. Top each fruit mixture with the crumble. You can do all this ahead of time. Just leave the desserts in the fridge until ready to bake.
Preheat oven to 350 degrees. Place glass containers on a cookie sheet on the center rack.