Blueberry, pecan and almond crumble cupcakes.

Preparation and Cooking Time:

• Prep Time: 15 minutes

• Cooking Time: 25 minutes

• Total Time: 40 minutes

Servings:

• Serves: 12 cupcakes

These blueberry, pecan and almond crumble cupcakes are a delightful twist on the traditional crumble, with a crunchy base and topping, and a juicy blueberry filling. They are perfect for individual servings and make a great treat for any occasion.

Ingredients:

• Filling:

• 4 cups fresh or frozen blueberries

• 1 tablespoon cornstarch (optional, for thickening)

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• Crumble Topping and Base:

• 1 cup old-fashioned oats

• 1/2 cup chopped pecans

• 1/2 cup chopped almonds

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 cup coconut oil, melted (or substitute with a neutral oil)

• 1/3 cup maple syrup (sugar-free)

Instructions:

1. Prepare the Filling:

• Preheat your oven to 175°C (350°F ).

• In a large bowl, combine the blueberries, cornstarch (if using), lemon juice, and lemon zest. Mix until the blueberries are well coated.

2. Prepare the Crumble Mix:

• In a medium bowl, combine the oats, chopped pecans, chopped almonds, baking powder, ground cinnamon, and salt.

• Add the melted coconut oil and maple syrup. Mix until the ingredients are well combined and form a crumbly texture.

3. Prepare the Muffin Tin:

• Grease a muffin tin with coconut oil, ensuring each cup is well coated.

4. Assemble the Cupcakes:

• Press half of the crumble mix into the bottom of each muffin cup to form a base.

• Spoon the blueberry mixture evenly over the crumble base in each cup.

• Sprinkle the remaining crumble mix over the top of the blueberries.

5. Bake:

• Bake for 20-25 minutes, or until the topping is golden brown and the blueberry filling is bubbly.

• Remove from the oven and let cool in the muffin tin for 10 minutes, then gently run a knife around the edges and carefully remove each crumble cupcake to cool completely on a wire rack.

6. Serve:

• Serve the crumble cupcakes warm or at room temperature. Optionally, top with a scoop of vanilla ice cream or a dollop of whipped cream.

Chef Brooke Silk's Notes:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Variations: Try adding different nuts or seeds to the crumble mix, or using a mix of berries for the filling.

Make-Ahead: You can prepare the crumble mix and blueberry filling in advance and assemble the cupcakes just before baking.

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