This time in June is not only summer but it is also blueberries season which we love to take our daughters out to get some fresh air and a little activity that we do as a short trip to a farm and let them enjoy picking their own blueberries while I would teaching them how the farmer grow these blueberries and how long they take to become fully ripe blueberries and ready to open the farm and let people in to pick their own. The fun part is when my daughters get to pick the blueberries and put them in a basket, their face showed that they feel proud of themselves that they are at least be able to help mommy some how.
Blueberry You Pick at Chiles Peach Orchard in Crozet, Virginia
We live at the north side of town, so it would take us around 45 minutes to get to the farm and it is always excited for the girls to be on a short trip. This time, the weather was so hot and humid while we were picking blueberries, I would say. but we are manage to fill the basket and the kids had so much fun learning outdoor. We saw a beautiful white butterfly and enjoyed together.
This dessert was in my mind while I was pick the blueberries at the farm and I used some of the blueberries we picked, of course. Fresh and I can smell the local soil from the blueberries. I served this menu during our dinner dessert time with espresso coffee and I served myself with a mug of golden milk. This yummy ramekins of Blueberries with Almond Crisp can be served for brunch, lunch dessert, or afternoon tea time as well.
For me it is fun to get busy inside my kitchen. One day, my dad said that he has been trying varieties of food and desserts that I made for him while he is staying with me when he came visit us from Thailand. He is so much enjoy eating and he has been gaining weight for a little bit because my food tastes so delicious, he said. It is a really supportive compliment and I love to see he happy while he is with me.
This Blueberries With Almond Crisp has sweetness and sour flavor from lemon juice I added into the blueberry filling. There is crispy flavor from oats and sliced almond topping when baking in the oven, it will turn into crispy and crunchy flavor. Plus, serving with vanilla ice cream give the ice cold and creamy flavors that help cool down the hot weather.
Menu Ingredients Serving for 6 Individual Serving Ramekins
Almond Crisp Topping Ingredients
- 1 cup of Rolled Oats
- 3/4 cup of Coconut Sugar
- 1/2 teaspoon of Ground Cinnamon
- 1/2 teaspoon of Ground Ginger
- 6 Tablespoons of Butter, chilled and cut into bits
- 1/2 cup of Almond Sliced
Almond Crisp Topping Preparation
- In a medium mixing bowl, stirred together the oats, sugar, cinnamon, and ginger.
- Cut chilled butter into bite size then added into the mixing bowl, mixed well.
- Then gently added almond sliced in the mixing bowl.
- Freeze until needed.
Blueberry Filling Ingredients
- 2 pounds of Fresh Blueberries
- 1 Lemon Zest
- 2 tablespoons of Fresh Lemon Juice
- 1 teaspoon of Almond Extract
- 1/2 cup of Granulated Sugar
- 1/4 cup of Cornstarch
- 2 tablespoon of Chilled Butter, cut cube size
Blueberry Filling Preparation
- Preheat oven at temperature 375 Fahrenheit degrees.
- Placed cut chilled butter at the bottom of the ramekins and set them on a baking sheet.
- In a large mixing bowl, stirred together with blueberries, lemon zest, lemon juice, and almond extract.
- In a small mixing bowl, stirred together with granulated sugar and cornstarch. Sprinkle the mixture over the blueberries and toss to coat. Divided amount to prepare ramekins.
- Divided the topping amount the ramekins, covering the blueberries.
- Place ramekins on a baking sheet and baked about 20 minutes or until the topping looked golden brown and juice bubble around the edges.
- Cool at least 10 to 15 minutes, then serve with vanilla ice cream or homemade coconut ice cream.
*If there are some left over, they can be stored in the refrigerator and it will last for 3 days.
