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Individual Blueberry and Nectarine Crumbles

8 servings


Low Sodium Vegetarian

Nutritional Facts Per Serving

3.24 g
40.07 g
3.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 227
  • Fat 7.05 g
    • Saturated   3.92 g
    • + Trans 
  • Cholesterol 15 mg
  • Sodium   48 mg
  • Carbohydrate 40.07 g
    • Fibre   3.5 g
    • Sugars  
  • Protein 3.24 g
    • Vitamin A 6 %
    • Vitamin C 18 %
    • Calcium 3 %
    • Iron 8 %


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set 8, 1-cup baking cups or ramekins on the baking sheet. Combine filling ingredients in a bowl. Divide and spoon the filling into the dishes, ensuring each cup gets some of the juice from the mixture.

Place topping ingredients in a second bowl and work until well combined. Sprinkle topping over the filling. Bake the crumbles 40 minutes, or until golden brown and bubbly. Serve warm or at room temperature. Top crumbles, if desired, with ice cream, or whipped cream.

Recipe Options: Instead of just blueberries, use a 2 1/2 cup mix of berries in the crumbles, such as blueberries, blackberries and raspberries. If this recipe yields too many crumbles for you, you could wrap and freeze the ones you don't need, unbaked. When needed, thaw the crumbles and then bake as described in the recipe.

Serving Suggestions

To make spiced whipped cream to spoon on the baked crumbles, flavour lightly whipped cream with a little icing sugar and pinches of ground nutmeg, cinnamon and clove. Whip the cream until stiff peaks form and it’s ready. For an alcoholic taste, after adding the sugar and spice to the lightly whipped cream, also whip in a drizzle or two of rum or bourbon.

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