Ingredients

• 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

Directions

• 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.