Carla Hall's Blueberry Almond Crisp with Frozen Lemon Yogurt

By BClover

260 cal per serving
6b servings

Ingredients

• For the Crumble:
• 1 cup Brown Sugar
• 1 stick Butter (chilled and cubed)
• 3/4 cup All-Purpose Flour
• 1/2 teaspoon Cinnamon
• 1/3 cup sliced Almonds
• For the Blueberry Filling:
• 1/4 cup Sugar
• 1 Lemon (zest and juice)
• 3 cups Blueberries (fresh or frozen)
• 1 teaspoon Salt
• 1 tablespoon Cornstarch
• small container frozen lemon yogurt, 1 in round scoop each

Details

Servings 6
Adapted from beta.abc.go.com

Preparation

Step 1

For the Crumble: Preheat the oven to 350 degrees. Place all the crumble ingredients into a food processor and process until butter has been cut into the size of peas.
Blueberry Filling: Toss the blueberry filling ingredients together, sprinkling on the cornstarch last. Toss to combine thoroughly.

Spray small ramekins with baking spray. Spoon about half a cup of blueberry filling into each ramekin. Top with about 2 tablespoons of crumble.

Place ramekins on a baking sheet and put in the oven for about 20 to 25 minutes. Serve with a scoop of lemon frozen yogurt.