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This weekend, Blizzard Jonas came into town. In the past couple years that we’ve been here, the most I’ve seen is about 8 inches of snow, which is a lot for this Cali native. In TWO DAYS, we had almost 30 inches of snow – it was crazy! Some cars in my neighborhood were buried in snow, and by that, I mean you could only see the roof of the car. Thank goodness for midshipmen from the Naval Academy, who as a good deed shoveled snow in neighborhoods around us.

We spent the weekend indoors, hosting a big lunch and snowplay with the midshipmen that are close to our family, since we were all stuck inside anyways. The mayor of our town issued a warning that no one was to drive, because the winds and snow were CRAZY. Work also got called off yesterday to clear the roads. It was basically a good time to clear the rest of the food from my fridge and pantry, because I wasn’t about to drive on uncleared streets. A few sad-looking apples hanging out in the fridge, combined with the ever-present bag of frozen wild blueberries in the freezer, made an awesome dessert. This would be perfect with some coconut vanilla ice cream, too!

Apple and Blueberry Crumble
Print Recipe
A perfect dessert to end a meal (or as a stand-alone snack!), with or without some coconut vanilla ice cream.
Servings Prep Time
5 4-oz ramekins 10 minutes
Cook Time
30 minutes
Servings Prep Time
5 4-oz ramekins 10 minutes
Cook Time
30 minutes
Apple and Blueberry Crumble
Print Recipe
A perfect dessert to end a meal (or as a stand-alone snack!), with or without some coconut vanilla ice cream.
Servings Prep Time
5 4-oz ramekins 10 minutes
Cook Time
30 minutes
Servings Prep Time
5 4-oz ramekins 10 minutes
Cook Time
30 minutes
Ingredients
Servings: 4-oz ramekins
Instructions
for the filling:
  1. Before starting on the recipe, preheat oven to 350 degrees F, and spray the inside of 5 4-oz ramekins with cooking spray.
  2. In a medium bowl, mix all ingredients together. Set aside.
for the crumble:
  1. In another medium bowl, use a pastry cutter to combine all ingredients, until butter resembles the shape of small peas.
assemble:
  1. Evenly divide the fruit filling into the 5 ramekins. Top with the crumble mixture, also evenly divided among the ramekins.
  2. Bake the ramekins in the oven for 30 minutes, until the top is lightly browned and crisp, and the fruit filling is bubbly.
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