Ingredients

The following ingredients have 6 Servings
  • 1-1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. salt
  • 1/2 cup chilled butter (cut into pieces)
  • 3 T. heavy whipping cream
  • 5 cups fresh blueberries
  • 1/3 cups sugar (or to taste, depending on the sweetness of your berries)
  • 1-1/2 T. cornstarch
  • 2 T. fresh lemon juice
  • 1/8 tsp. salt
  • 1 T. heavy whipping cream
  • 1/2 tsp. cinnamon
  • 2 T. sugar (or course sugar (for a little bit of crunch and pretty sparkle)

Instruction

  • Combine first 6 crust ingredients (flour through salt) in a food processor and pulse to combine. Add the butter and pulse 6 times, or until mixture resembles coarse meal.
  • With processor on, add 3 tablespoons of cream through the food chute and process just until combined.
  • Do not form a ball of dough.
  • Press the mixture gently into a 4" circle on plastic wrap and cover.
  • Don't worry if it seems a bit dry. It's very forgiving and will work out! Chill at least 1 hour.
  • Preheat oven to 400°.
  • Combine the berries and next 4 ingredients in a small bowl and toss gently. Divide evenly among 6 (8-oz.or 1 cup) ramekins.
  • Unwrap the chilled crust dough and divide into 6 equal portions (I cut the circle with a knife, like a pie).
  • Form each piece into a ball.
  • Pat each ball on a lightly floured surface into a rough disk that will fit on top of ramekins. This will be about 3" to 4" in diameter.
  • Again, if it seems a bit dry, don't be concerned. Just press together as best you can.
  • If needed, use a spatula to remove the dough round from your working surface.
  • Top the berry mixture with a dough round, inside the top of the rim.
  • Do not let the dough hang over the rim.
  • And don't worry about perfection here. Just lightly place the dough circle inside the rim - it will turn out lovely!
  • Brush the top of each crust with the tablespoon of cream.
  • Combine the cinnamon and sugar in a small bowl and sprinkle mixture evenly over crusts.
  • Place ramekins on a baking sheet and place in oven.
  • Bake for 20 minutes or until crust is golden brown and fruit is bubbling.
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
  • To warm them up from room temperature, just pop them into a 300° oven for about 5 minutes or so.