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This Mini Blueberry Crisp is a simple dessert featuring juicy, lightly sweetened blueberries baked under a golden, buttery oat topping. The fruit softens and bubbles as it bakes, while the crisp topping adds a satisfying crunch.
Featured Comment
“I just finished eating (gobbling) this dish and it is absolute perfection!”
– Jennifer
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right size for one or two, with no waste.
- Quick & Easy: Simple ingredients and minimal prep for a fast dessert.
- Easily Adaptable: Swap the blueberries for other fruits to change it up.
- Great Texture & Flavor: Juicy fruit and a crisp, buttery topping make every bite satisfying.
This small batch blueberry crisp is one of those desserts that feels special without any fuss. Sweet, juicy blueberries bake under a golden oat topping, creating the perfect contrast of warm fruit and crisp texture.
It’s the kind of treat I love making when I want something homemade but don’t feel like spending a lot of time in the kitchen. Whether you enjoy it straight from the dish or topped with a scoop of ice cream, it’s simple, satisfying, and made with ingredients you likely already have.
Looking for more small batch blueberry recipes? Try our mini blueberry cake, single serving blueberry cobbler, mini blueberry pie, or no-bake, single serving icebox cake, all perfectly sized for one or two!
Ingredients
If you have any ingredients leftover from this small blueberry crisp recipe, check out our Leftover Ingredients Recipe Finder.
- Blueberries: Fresh blueberries work best, but frozen blueberries are a great substitute. Just thaw and drain them before using. Have extra blueberries? Use them in mini blueberry coffee cake, baked oatmeal, or a green smoothie.
- Lemon juice: Fresh or bottled lemon juice brightens the blueberries and balances the sweetness. Use any extra in a mini lemon cake.
- Oats: Old-fashioned oats (rolled oats) create the best crisp texture. Leftover oats? Use them in small batch oatmeal cookies.
- Optional Toppings: A single scoop of vanilla ice cream or homemeade whipped cream.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these simple swaps to put a new spin on your blueberry crisp:
- Mixed Berry Crisp: Swap some or all of the blueberries for raspberries, strawberries, or blackberries for a sweet-tart twist.
- Peach Blueberry Crisp: Replace half of the blueberries with sliced peaches for a mix of juicy, bright flavors.
- Nutty Topping: Stir 1 tablespoon of chopped almonds, pecans, or walnuts into the topping for extra crunch.
How To Make A Blueberry Crisp
These photos and instructions help you visualize how to make this mini blueberry crisp. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a small bowl, toss the blueberries with sugar, flour, lemon juice, and salt. Transfer to a 4×5-inch or 5×5-inch baking dish.
- Make the topping: In another small bowl, mix the flour, oats, brown sugar, and vanilla. Cut in the butter with a fork until the mixture is well combined and crumbly.
- Assemble: Sprinkle the topping evenly over the blueberries.
- Bake: Place the dish in the oven and bake for 25-30 minutes, until the filling is bubbly and the topping is golden brown.
- Cool and serve: Let the crisp cool for 10 minutes before serving.
Consider taking your individual blueberry crisp to the next level with a scoop of homemade vanilla ice cream or whipped cream.
Expert Tips
- Use Fresh Blueberries: Fresh berries give the best flavor, but thawed and drained frozen ones work too.
- Check for Doneness: The edges should be bubbling, and the topping should be golden brown.
- Adjust the Sugar: Taste your blueberries first—if they’re tart, add a little more sugar; if they’re sweet, use less.
Frequently Asked Questions
Yes! Assemble the crisp, cover, and refrigerate for up to 12 hours before baking. Let it sit at room temperature for 10-15 minutes before baking.
Cover and refrigerate for up to 3 days. Reheat in the oven at 350°F for 10 minutes or microwave in short intervals.
Yes, double the ingredients and use a 6×8 inch baking dish.
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More Mini Fruit Desserts
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 blueberry crisp 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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Mini Blueberry Crisp
Equipment
- 5-inch baking dish or use a 4×6-inch, 6×6-inch (yields a thinner filling with less topping and may bake faster), or 6-inch round baking dish.
Ingredients
- 6 ounces blueberries (about ½ pint)
- 3 tablespoons sugar (taste the berries and add more sugar if needed)
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
For the Crisp Topping
- 6 tablespoons all purpose flour
- ¼ cup old fashioned oats
- ¼ cup brown sugar
- ¼ teaspoon vanilla extract
- 4 tablespoons salted butter -softened
- Optional topping: vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a small bowl, toss the blueberries with sugar, flour, lemon juice, and salt. Transfer to a 4×5-inch or 5×5-inch baking dish.
- Make the topping: In another small bowl, mix the flour, oats, brown sugar, and vanilla. Cut in the butter with a fork until the mixture is well combined and crumbly.
- Assemble: Sprinkle the topping evenly over the blueberries.
- Bake: Place the dish in the oven and bake for 25-30 minutes, until the filling is bubbly and the topping is golden brown.
- Cool and serve: Let the crisp cool for 10 minutes before serving.
Notes
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- Use Fresh Blueberries: Fresh berries give the best flavor, but thawed and drained frozen ones work too.
-
- Check for Doneness: The edges should be bubbling, and the topping should be golden brown.
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- Adjust the Sugar: Taste your blueberries first—if they’re tart, add a little more sugar; if they’re sweet, use less.
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.
This was so easy and very good. I doubled recipe and used blueberries, raspberries and strawberries Not too sweet. Berries were sweet enough didn’t need to use too much sugar. Really liked the topping. Only mistake was not having vanilla ice cream. Yum! Thank you for recipe
A lot of sugar. No need for salt if you have salted butter. Coconut brown sugar works.
Thank you for your comment. We recommend using a small pinch of salt in addition to the salted butter for balance, but feel free to adjust to your preference. As for the sugar, we suggest 3 to 4 tablespoons depending on the sweetness of the berries—perhaps yours were sweeter this time. I’m glad coconut brown sugar worked for you.
This was lovely! I halved it, and used 1 tbsp of butter in the topping instead of 2 like halving called for. I found that for me, that halving it was a perfect amount for one. I had a little vanilla ice cream with it and this dessert his the spot. I’ll be making it again!
Wonderful! I’m so happy you enjoyed the crumble.