1-1/2 c. all-purpose flour

1/4 c. brown sugar

1-1/2 tsp. baking powder

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. salt

1/2 c. chilled butter, cut into pieces

3 T. heavy whipping cream

5 c. fresh blueberries

1/3 c. 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)


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 topof 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.

Quick notes

Source: adapted from Cottage Living magazine, April 2005

Preparation time: 1 hour(s) 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

via Add a Pinch

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