¼ cup brown sugar
2-3 tbsp cornflour, mixed with a little water to make a slurry
1 cup almond meal
8 sheets fillo pastry
½ cup melted butter
Icing sugar, to serve
Preheat oven to 195°C.
Place the blueberries in a hot saucepan with the brown sugar, and stir through some of the slurry. Bring up to the boil and allow to thicken.
Stir the almond meal through the blueberries then remove from the heat.
Divide the blueberry mixture evenly between four ramekins.
Brush melted butter over two sheets of fillo then scrunch each into a rough ball and place on top of one ramekin. Repeat the process for the other three ramekins (i.e. two sheets of fillo per ramekin).
Place in the oven at 195°C for 10-15 mins or until the fillo is golden.
Serve warm with a dusting of icing sugar.