This is one of my very favorite cold weather desserts. I love to serve this for our Sunday dinners because I can make them before church and, once they are done, I leave them in the oven (with the door propped open) to cool and they are perfect when I’m ready to serve them. They are also easy to serve because each person gets one with a plop of whipped cream on top. I bought the cutest little ramekins to cook them in so everyone has their own personalized serving.
1 c flour
1/2 c Splenda
1/2 c brown sugar
1/4 t cinnamon
1/4 t salt
1 1/2 sticks of cold butter
Mix the dry ingredients together then cut the butter into the mixture till its crumbly. Set aside.
2 bags of frozen blueberries
2 T sugar
1/4 c cornstarch
Combine the frozen blueberries, sugar, and cornstarch together and spoon into 8-10 prepared ramekins.
Top each ramekin with crumb mixture.
Bake at 350 for 45 minutes or more until tops are crispy. Turn oven off, open the oven door, and go to church 😊. They will be ready when you get home!
Serve at room temperature with homemade whipped cream or vanilla ice cream.
2 c very cold heavy cream
2-3 T of powdered sugar
Whip together until stiff peaks form. Serve immediately.
I hope you have a great day!