Blueberry and oat crumble verrine with maple whipped cream |

Preparation time: 30 min

Preheat your oven at 365 °F

• Crumble

  In a bowl, combine the oats, flour, brown sugar and baking powder.

  Add the room-temperature butter, cut into small cubes. Mix to a crumble consistency.

  Bake at 185C / 365F. Every 4-5 min, using a spatula, stir the crumble onto the baking sheet, repeating 3 times, for a baking time of about 15 min.

• Blueberries

  Mix all the ingredients in a small saucepan and heat to boiling point.

  Leave to cool a little before pouring into verrines.

• Chantilly

  Remove a bowl of cream from the fridge and add the maple syrup. Using a whisk, whip the cream until stiff, being careful not to go too far.

  We're looking for a cream that holds together well. Once whipped, keep in the fridge.

• On the plate

  Place the blueberry compote in the bottom of your verrines, then add the crumble and finish with the maple whipped cream.