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This single serving Blackberry Crisp is made with sweet, juicy blackberries and topped with a buttery oat crumble. It’s easy to make and bakes in about 30 minutes.
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one—no leftovers.
- Quick to Make: Just a few minutes of prep and about 30 minutes in the oven.
- Simple Ingredients: Uses basic pantry and fridge staples.
- Easy to Scale: Double the recipe to share or make a slightly larger batch.
- Fresh and Flavorful: Juicy blackberries with a crisp, buttery topping.
When I want a quick treat that feels a little special, this blackberry crisp is the one I reach for. It’s got everything I love—juicy blackberries in a sweet, bubbling sauce and a buttery, golden topping that ties it all together.
It’s simple, satisfying, and always hits the spot when I’m in the mood for something warm and sweet just for me.
If you enjoy this blackberry crisp, try our other single serving fruit crisps too. The Apple Crisp for one is filled with warm cinnamon apples, the Strawberry Crisp for one is bursting with juicy berries, and the Peach Crisp for one features tender peaches with a touch of vanilla. All are quick, easy, and just as satisfying.
Featured Comment
“I have made this several times. It’s absolutely perfect, and so easy to double, triple, etc. to make however many I need. Delicious!”
– Julie
Ingredients
If you have any ingredients leftover from this single serve blackberry crisp recipe, check out our Leftover Ingredients Recipe Finder.
- Blackberries: Use fresh or thawed frozen blackberries. Pat dry if using frozen. Extra berries? Try them in our Blackberry Cobbler for one.
- Sugar: Sweetens the filling. Adjust based on how sweet your berries are.
- Flour: Thickens the filling and forms part of the topping. Use all-purpose flour.
- Lemon Juice: Brightens and enhances the blackberry flavor.
- Old Fashioned Oats: Adds texture to the topping. Quick oats work too, but the texture will be softer.
- Brown Sugar: Sweetens the topping and adds a touch of molasses flavor.
- Butter: Binds the topping and helps it crisp as it bakes.
Recipe Variations
Here are a few simple ways to customize your blackberry crisp:
- Add Nuts: Stir in 1 to 2 tablespoons of chopped pecans or walnuts for added crunch.
- Vegan: Use plant-based butter in the topping.
- Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend.
- Spiced Crisp: Add 1/8 teaspoon of cinnamon or a pinch of nutmeg to the topping.
- Mixed Berry Crisp: Replace half the blackberries with blueberries, raspberries, or chopped strawberries.
How To Make A Blackberry Crisp
These photos and instructions are here to help you visualize how to make this single serve blackberry crisp recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat the oven to 350°F (177°C).
- Make the Filling: In a small bowl, mix the blackberries, sugar, flour, and lemon juice.
- Assemble: Lightly butter a 10-ounce ramekin. Spoon in the blackberry mixture.
- Make the Topping: In another bowl, combine the flour, oats, and brown sugar. Add the butter and use a fork or your fingers to mix until crumbly.
- Top and Bake: Sprinkle the topping over the berries. Place the ramekin on a rimmed baking sheet.
- Bake: Bake for 30–35 minutes, until the topping is golden and the filling is bubbling.
Expert Tips
- Use Fresh or Frozen Berries: Fresh blackberries have the best flavor, but thawed frozen berries work too.
- Mix Topping Thoroughly: Blend the butter in well for a crumbly, crisp texture.
- Make Two Servings: Double the ingredients and use a 5×5-inch baking dish.
- Serve Warm: Best enjoyed fresh from the oven.
- Use the Right Dish: A 10-ounce ramekin gives the perfect single serving.
Serving Suggestions
Enjoy this warm blackberry crisp on its own or try one of these simple toppings:
- Top with Ice Cream: Vanilla or your favorite flavor.
- Add Whipped Cream: Light and creamy for extra richness.
- Serve with Yogurt: Greek yogurt adds a tangy contrast.
- Drizzle with Honey: A touch of added sweetness.
Frequently Asked Questions
Store any leftovers in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
You can prepare the topping in advance and store it in the fridge until you’re ready to bake.
It’s ready when the topping is golden brown and the filling is bubbly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini blackberry crisp recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Blackberry Crisp For One
Equipment
Ingredients
For the Filling
- 5 ounces fresh blackberries (a little over 1 cup) – washed and patted dry
- 1 tablespoon granulated sugar
- ½ teaspoon all-purpose flour
- ½ teaspoon lemon juice
For the Topping
- 3 tablespoons all-purpose flour
- 3 tablespoons old fashioned oats
- 2 tablespoons brown sugar -packed
- 2 tablespoons salted butter -softened
Instructions
- Preheat the oven to 350°F (177°C).
Make the Filling
- In a small bowl, mix the blackberries, sugar, flour, and lemon juice.
- Lightly butter a 10-ounce ramekin. Spoon in the blackberry mixture.
Make the Topping
- In another bowl, combine the flour, oats, and brown sugar. Add the butter and use a fork or your fingers to mix until crumbly.
- Sprinkle the topping over the berries. Place the ramekin on a rimmed baking sheet.
- Bake for 30–35 minutes, until the topping is golden and the filling is bubbling.
Notes
- Use Fresh or Frozen Berries: Fresh blackberries have the best flavor, but thawed frozen berries work too.
- Mix Topping Thoroughly: Blend the butter in well for a crumbly, crisp texture.
- Make Two Servings: Double the ingredients and use a 5×5-inch baking dish.
- Serve Warm: Best enjoyed fresh from the oven.
- Use the Right Dish: A 10-ounce ramekin gives the perfect single serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I live in the snowy northwest now and miss my California blackberries! Someone gave me a handful of blackberries so I tried your recipe. I didn’t have a ramekin so used a tiny bread pan and it turned out so yummy and good! Perfect!
I have made this several times. It’s absolutely perfect, and so easy to double, triple, etc. to make however many I need. Delicious!
Pure Evil, yes, yes it is, this was a great one stop dessert that is very controllable, want it less sweet, you can control it, don’t have just blackberry’s? you can control it. Or in my case I like my crisps to have a little topping on the bottom, so any and all that juicy berry goodness can be enjoyed,
thank again for a great recipe.
Rodney
Rodney, I love your description—pure evil in the best way! I’m so glad you enjoyed the recipe and made it your own. That idea of adding some topping on the bottom to soak up all that juicy berry goodness is genius. Thanks for sharing your twist, and I’m thrilled the recipe worked out so well for you!
I love the cooking for one recipes. I wanted to find some recipes that were for one or two because I live alone and every time I found a recipe I would love to try I would make it cutting it down to my size and it usually didn’t work. When I found Recipes for One I went through the entire list and printed every recipe and made myself a cookbook with dividers for different recipes like meat, breakfast, cookies etc. I have tried a whole lot of them and have my favorites and only found one recipe so far that I tossed. Love this and thank you for all the yummy goodies.
I love the cooking for one recipes. I wanted to find some recipes that were for one or two because I live alone and every time I found a recipe I would love to try I would make it cutting it down to my size and it hole usually didn’t work. When I found Recipes for One I went through the entire list and printed every recipe ttand made myself a cookbook with dividers for different recipes like meat, breakfast, cookies etc. I have tried a whole lot of them and have my favorites and only found one recipe so far that I tossed. Love this and thank you for all the yummy goodies.
Thank you so much for your lovely email! I’m truly touched by your kind words and so happy to hear that you’ve been enjoying the recipes. It means a lot to know that they’ve been helpful to you, especially since you’ve gone through the trouble of creating your own cookbook with dividers—what a fantastic idea! I’m glad these recipes have made cooking a bit easier and more enjoyable for you. Thank you again for your support!
P.S. If you ever have any suggestions or requests, feel free to reach out—I’m always here to help!
Delicious! Thank you!
Good recipe.