I’m on my way to Victoria, British Columbia tomorrow for my uncle’s wedding, so I won’t be updating on Friday. I feel like I just unpacked my suitcase from Comic-Con! Next week I will be back to my usual schedule, so stick it out with me! I’m really excited to go to Canada, though. My mom is Canadian and my uncle and my grandmother still live up there. It’s like the secret utopia of the world!
I love blueberries, as you can see! Like I said before, I’ve been trying to find ways to use up the bounty of summer fruits available during the summer months, and when I stumbled upon a recipe for mini cherry pies, I decided that I needed to try it with blueberries! The result was a tiny, buttery, crumbly dessert filled with sweet, juicy blueberries. The crust is incredible delicious (you can definitely tell there’s some butter in it) and the cinnamon-oatmeal combination goes surprisingly well with the blueberries. The best part about these little crisps are that they are insanely easy to make and come together very quickly. They can be served immediately, warm, or cold (I prefer cold). Go ahead and make these, you won’t regret it!
Combine the oats, brown sugar, cinnamon, and flour in a medium bowl.
Once everything is combined well, add in the melted butter and mix.
Spray your muffin pans with some Pam and press 1/4 cup of the crust mixture into the cups, pushing it up a bit on the sides. Bake at 350 degrees F for 10 minutes.
After the crusts have baked, place 6-8 blueberries into each cup.
Then top them off with the remaining oats mixture.
Bake at 350 degrees F for about 15 minutes, until slightly browned. Allow to cool completely before removing from the tins.
- 1½ cups fresh blueberries
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- 1 cup all purpose flour
- 1 cup old-fashioned oats
- 6 tablespoons butter, melted
- Preheat oven to 350 degrees. In a large bowl, mix together cinnamon, salt, sugar, flour and oats. Add the butter, and mix well.
- Place about ¼ cup of mixture into each muffin round of a greased muffin pan, pressing into the bottom and sides to create a "pie crust". Make sure you have some mixture leftover for topping. Bake for about 10 minutes.
- Add 6-8 blueberries into each crust, and sprinkle remainder of crust mixture onto the berries. Bake for about 15 minutes. Leave in pan, and let cool for 20 minutes, then transfer to a wire rack to cool completely.