Yum Yum: Blueberry Crumble

For Christmas, my mom and dad bought me four really pretty green ramekins. I love using small bowls...small plates...so these were a great, colorful addition to my kitchen dishware.  Thanks, guys!

While I so enjoy them for everyday use, I was also on the hunt for great recipes specifically suited for ramekins.  Kudos to Tosca Reno for including a great, clean (of course!), dessert in her The Eat Clean Diet Cookbook (page 299).  The recipe called for granola - hence my efforts in making a clean, nutty, delicious homemade granola.

I love being able to indulge every now and then in a dessert, and love even more when I don't have to feel an ounce of guilt about it. This recipe is not only delicious, it's super easy to make, and offers a pretty presentation!  

Ingredients
6 Cups Blueberries, Fresh or Frozen **I had 4 ramekins...and did 3/4 Cup in Each = Total of 3 Cups Total --NOTE: I wanted my portions to be a bit smaller, but feel free to fill close to rim of ramekin for a pretty "spill over" presentation. 
1/8 to 1/4 Cup of Natural Organic Sugar or organic honey - I used about an 1/8 Cup of Organic Sugar
1 Tbsp Arrowroot Powder - I didn't have this handy so used 1 Tbsp Organic Corn Starch
4 Tbsp Water
2 - 3 Cups Granola or Muesli - I used a handful in each of Homemade Super Nutty Granola

Directions
Preheat oven to 375 degrees.

Place berries in individual baking dishes.

If you do not have ramekins handy, you could
also use a deep oven-proof baking dish.

In a small bowl, mix water and arrowroot powder
(or in my case corn starch) thoroughly.
Stir in the honey or sugar, and pour over the blueberries. 
Top with granola. 
Back uncovered for 30 to 40 minutes.

Serve right from the oven or at room temperature. 
I also enjoyed leftovers straight from the fridge!

**Mr. gave it the Stamp of Approval! Yep, it's that good!

Keep it Clean,

Mrs. Skinny Fat