Wild blueberry crumble cookies

For the blueberry topping:

• 375 ml (1 1/2 cups) of frozen wild blueberries
• 45 ml (3 tbsp) of maple syrup
• 10 ml (2 tsp) of cornstarch

For the dough:

• 125 ml (1/2 cup) of melted butter
• 125 ml (1/2 cup) of maple syrup
• 1 egg
• 5 ml (1 tsp) of vanilla extract
• 250 ml (1 cup) all-purpose flour
• 180 ml (3/4 cup) of whole wheat flour
• 1.25 ml (1/4 tsp) of baking soda
• 5 ml (1 tsp) baking powder
• 1 pinch of salt

For the crumble:

• 30 ml (2 tbsp) of whole wheat flour
• 30 ml (2 tbsp) of quick-cooking oat flakes
• 15 ml (1 tbsp) of maple syrup
• 7.5 ml (1/2 tbsp) melted butter

Steps

• Preheat the oven to 180°C (350°F).
• In a small saucepan, combine the blueberries with the maple syrup for the blueberry topping. Heat for 3 to 4 minutes over medium heat, lightly crushing the blueberries with a spoon.
• In a small bowl, dissolve the cornstarch in a little cold water. Add the dissolved cornstarch to the saucepan. Bring to a boil, then simmer for 2 to 3 minutes over low heat, stirring occasionally. Remove from the heat and let cool slightly.
• In a bowl, using an electric mixer, beat the butter and maple syrup for the dough until smooth. Add the egg and vanilla. Beat again.
• In another bowl, mix the flours with the baking soda, baking powder and salt.
• Incorporate the wet ingredients into the dry ingredients and stir with a wooden spoon until a smooth dough is obtained.
• Using an ice cream scoop, form 16 balls using approximately 30 ml (2 tbsp) of dough for each. Place the balls on a baking sheet lined with parchment paper. Using your thumb, create a small indentation in the center of each ball.
• Distribute the blueberry filling into the cavities.
• In a separate small bowl, mix the crumble ingredients. Sprinkle the crumble over the biscuits.
• Bake for 12 to 14 minutes, until the edges of the cookies are lightly golden. Remove from the oven and let cool on a wire rack.