- 100g/3½oz caster sugar
- ½ cinnamon stick
- 640g/1 lb 6½oz fresh blueberries
- 1 tbsp unsalted butter
- 125ml/4¼fl oz peach liqueur
- 50g/1¼oz muesli
- 70g/2½oz plain flour
- 85g/3oz light brown sugar
- 100g/3½oz unsalted butter, cut into cubes
- 1 tsp clear honey
- 1 tbsp mascarpone
- For the filling, heat the sugar, cinnamon stick, blueberries and butter in a pan, stirring continuously, until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the sugar has melted and has turned golden-brown in places and the blueberries have broken down.
- Add the peach liqueur and bring to the boil for one minute, stirring well. Remove the pan from the heat and set aside.
- For the crumble topping, place the muesli, flour, brown sugar and butter into a large mixing bowl. Rub together using your fingertips until the mixture resembles breadcrumbs.
- Transfer the crumble mixture to a dry frying pan and toast over a medium heat until golden-brown.
- For the honeyed mascarpone, mix together the honey and mascarpone until smooth and well combined.
- To serve, divide the filling mixture equally among two ramekins. Sprinkle over the crumble topping. Place the ramekins onto serving plates and spoon the honeyed mascarpone alongside.