Blueberry Crumble For One, made with a handful of blueberries and a crisp oat topping. A wonderful single serving dessert! Quick, easy, and so delicious!
Fresh blueberries are making an appearance in our markets and this easy blueberry crumble is the perfect way to use them.
A few weeks ago, my daughter invited a few friends to spend the night at the last minute. I usually like to have snacks on hand for the girls to enjoy while they hang out and watch movies together but this time, since it was a spur of the moment invitation, I didn’t make it to the store. Fortunately, I had a pint of blueberries in the fridge and decided to make a quick blueberry crumble.
The girls loved it! They enjoyed bowls of the blueberry crumble late that night and my husband and I ate it for breakfast the next morning.
I thought it would be a great idea to take this recipe and alter the ingredients to make a single serving version.
RELATED: Apple Recipes For One
How To Make Blueberry Crumble
See recipe box below for full recipe instructions.
Ingredients In Blueberry Crumble Filling
- 6 ounces blueberries (about 1/2 pint)
- 3 to 4 tablespoons sugar (depending on the sweetness of the blueberries)
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- 1/8 teaspoon kosher salt
Ingredients In Blueberry Crumble Topping
- 6 tablespoons all purpose flour
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
- 4 tablespoons butter, softened
- Vanilla ice cream or whipped cream (optional)
Instructions
- Take a half a pint of blueberries (roughly 6 ounces) and gently mix in a little sugar, flour, lemon juice, and a pinch of salt.
- Spoon the sweetened blueberries into a small baking dish then mix together the ingredients for the crumble topping.
- Bake the blueberry crumble in the oven for about 25 minutes. The mini dessert is perfect for one or maybe even two people.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this blueberry crumble recipe, you might like to consider using them in any of these single serving and small batch recipes:
Blueberries: Blueberry Muffin, Refrigerator Jam, Berry Filled Dutch Baby
Lemon juice: Lemon Blueberry Muffin, Lemon Bars, Lemon and Garlic Chicken
Oats: Baked Oatmeal, Oatmeal Cookies, Orange Oatmeal Cake
For this crumble recipe, I use a 5-inch dish or a ramekin that holds around one cup. For best results, use a dish of similar size.
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Enjoy!
Other Fruit Filled Desserts
RELATED: The Best Cookie Recipes For One
Blueberry Crumble Recipe
Ingredients
- 6 ounces blueberries (about 1/2 pint)
- 3 to 4 tablespoons sugar (depending on the sweetness of the blueberries)
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- 1/8 teaspoon kosher salt
TOPPING
- 6 tablespoons all purpose flour
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
- 4 tablespoons butter , softened
- Vanilla ice cream or whipped cream (optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Toss the blueberries with the sugar, flour, lemon juice, and salt. Transfer the berries to a small baking dish.
- In a small bowl, stir together the flour, oats, brown sugar and vanilla. Blend in the butter using a fork and mix until well combined.
- Scatter the topping over the berries.
- Bake the blueberry crumble until the filling is bubbling and the topping is golden, about 25-30 minutes.
- Top with vanilla ice cream or whipped cream, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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Any thoughts on doubling or even tripling the topping part of the recipe, without the butter, and storing it to use again for the next crisp or crumble, then just adding in the butter when you need topping for the next time. I thought this blueberry crumble was sensational, and would try it with other fruit as well. Love your recipes. Thanks for taking the time to take the work out of adapting favorite dishes for the rest of us.
Hi Susan,
I’m so happy you loved the blueberry crumble, thank you for taking the time to let me know!
Yes, you can definitely double and triple the dry ingredients in the streusel – just leave out the butter and add it when you decided to use the topping.
Joanie
I don’t usually leave comments when I try a new recipe, but I just made this and it is delicious! I did motify it a little though. I used frozen blueberries and cherries. I used honey instead of sugar for the fruit and added some cinnamon. I also used Kerrygold salted butter for the topping. Sweet and a little salty!!! It is very tasty!
I’m so happy you enjoyed the recipe, Wendy. Thank you for sharing your changes to the recipe and I’m so glad they worked for you.
Have a wonderful week.
Joanie
Hi Wendy, did you thaw the blueberries or just toss them in frozen?
Thaw them first.
There are many recipes for families and there are a few recipes for two-all of which leave me eating the same thing for days on end….which is both good and bad; good if I like it, but bad if I don’t!!!
Thank you for your blog that meets the needs and wants of one person.
Thank you for this very good recipe. I had to make the flour and oats gluten free, but that’s part of my life now.
I signed up to get your blog in my email box.
I’m so happy you are enjoying the recipes, Jeannette. Thank you so much for letting me know.
Hi.sorry to bother you but the link you sent me for the 5.5 baking dish you use will not work.can u send me the link again please?Thank you
Hi Becca,
Sorry about that, here is the link to the page on our site which lists all of the baking dishes we use (including the 5-inch) – https://onedishkitchen.com/store/
Have a great day!
Joanie