Mini Blueberry Crumble Pies

There’s a special kind of comfort in desserts that combine buttery pastry, soft fruit and a golden, crunchy topping. These mini blueberry crumble pies bring exactly that to the table – a small bite of sweetness that works just as well on a summer afternoon as it does on a cozy winter morning.

They’re made with a tender, buttery crust, filled with gently cooked blueberries, and topped with a crisp almond crumble. Simple, rustic and incredibly delicious. No fancy techniques, just honest flavours, seasonal or frozen berries, and that homemade charm we all secretly crave. Serve them warm with a dusting of powdered sugar – or even better, with a little scoop of vanilla ice cream.

Ingredients

(makes approx. 8 mini pies, Ø 8 cm)

Pastry

• 75 g (5 tbsp) soft unsalted butter

• 50 g (¼ cup) sugar

• 1 small egg yolk

• 100 g (¾ cup) all-purpose flour

• 30 g (¼ cup) ground almonds

• ⅓ tsp baking powder

• Pinch of salt

Blueberry filling

• 125 g (¾ cup) fresh blueberries

• 1 tsp lemon juice

• 1 level tbsp sugar

• ½ tsp cornstarch

Crumble topping

• 60 g (½ cup) all-purpose flour

• 30 g (2½ tbsp) sugar

• 35 g (2½ tbsp) cold butter

• 20 g (2 tbsp) chopped almonds

To finish

• Powdered sugar

Method

1. Beat the butter and sugar until creamy, then mix in the egg yolk. Add the flour, ground almonds, baking powder and salt. Knead quickly into a smooth dough, wrap in cling film and chill for about 30 minutes.

2. In a small saucepan, heat the blueberries with lemon juice and sugar. Dissolve the cornstarch in 1 tsp cold water, stir it into the blueberries and bring briefly to a boil until it thickens slightly. Remove from heat and allow to cool.

3. For the crumble, rub flour, sugar and cold butter between your fingertips until crumbs form. Stir in the chopped almonds.

4. Roll out the dough and cut out circles (approx. 8 cm Ø). Place them into muffin tins – no need to shape the edges.

5. Spoon the blueberry filling onto the dough and sprinkle with crumble. Bake at 185 °C (365 °F) for 28–30 minutes, until the crumble turns golden.

6. Let them cool completely, carefully remove from the tin and dust with powdered sugar.

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Buttery, fruity and perfectly crisp on top — a tiny pie that tastes like homemade warmth in every season.

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Mini apple galettes

Delicate, golden, and beautifully glossy — just like from a French pâtisserie.

These mini apple galettes (Galettes aux pommes) charm with their simple elegance and authentic homemade flavor.
Perfect for your afternoon coffee or as a refined little dessert.

Ingredients

(for about 6 small galettes)

For the dough

• 175 g all-purpose flour (about 1 ½ cups)

• 1 ½ tbsp sugar

• a pinch of salt

• 110 g cold butter, cubed (½ cup)

• 1 tbsp yogurt

For the filling

• 2 apples (tart variety)

• 2 tbsp apricot jam

• a little lemon juice

For brushing & topping

• some juice (from the marinated apples)

• sliced almonds

• brown sugar

• apricot jam (for glazing after baking)

• powdered sugar for dusting

Preparation

1. In a bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub in with your fingertips (or use a pastry blender) until you get a crumbly texture. Add the yogurt and knead gently just until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.

2. Peel, core, and thinly slice the apples. Drizzle with a bit of lemon juice to prevent browning. Preheat the oven to 185°C (365°F).

3. On a lightly floured surface, roll out the dough and cut out 6 circles (about 12 cm / 5 inches in diameter). Place them on a parchment-lined baking sheet. Spread about 1 teaspoon of apricot jam in the center of each circle, leaving about a 2 cm (¾ inch) border.

4. Arrange the apple slices in a fan shape (three small overlapping fans) and sprinkle lightly with brown sugar.

5. Fold the dough edges about 1 cm (½ inch) inward over the apples. Brush the edges with a bit of apple-lemon juice and sprinkle with sliced almonds.

6. Bake for 25–30 minutes, until the galettes are golden brown.

7. While still warm, brush the apples with a little apricot jam for a glossy finish and dust the edges with powdered sugar before serving.

Refined, slightly rustic, and completely magical — a dessert that looks straight out of a pâtisserie, yet comes straight from your kitchen.

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FAQ – Mini Apple Galettes

1. Can I make the dough ahead of time?
Absolutely. You can prepare the dough a day in advance and keep it wrapped in the fridge. Let it soften slightly before rolling.

2. What apples work best?
Tart varieties like Elstar or Boskop work beautifully — they hold their shape and caramelize nicely.

3. Can I use another jam instead of apricot?
Yes! Peach or apple jam works well too, though apricot gives the most beautiful glossy finish.

4. How should I store the galettes?
Once cooled, store them in an airtight container at room temperature for 1–2 days, or reheat briefly in the oven to restore crispness.

5. Can I freeze the dough?
Yes, the dough can be frozen for up to 2 months. Defrost it in the fridge overnight before use.