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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. This easy recipe is a great way to enjoy a classic fruit crisp in a perfectly portioned size.
Looking for more small batch blueberry recipes? Try our Blueberry Cake, Blueberry Cobbler, Blueberry Pie, or no-bake Icebox Cake—all perfectly sized for one or two!
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.
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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 Blueberry Coffee Cake, Baked Oatmeal, or a Green Smoothie.
- Sugars: Granulated sugar sweetens the filling, while a mix of granulated and brown sugar in the topping adds depth and a hint of caramel-like richness.
- Flour: All-purpose flour provides structure.
- Lemon juice: Fresh or bottled lemon juice brightens the blueberries and balances the sweetness. Use any extra in a Lemon Cake.
- Butter: Softened butter (cool to the touch) is key for a crumbly, crisp topping.
- Oats: Old-fashioned oats (rolled oats) create the best crisp texture. Leftover oats? Use them in Oatmeal Cookies.
- Salt and Vanilla extract: These simple ingredients enhance the overall flavor.
- Vanilla ice cream or whipped cream: Optional, but they bring a creamy balance to the warm fruit and crunchy topping.
Recipe Variations
Want to change things up? 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 step-by-step photos and instructions help you visualize how to make this mini blueberry crisp. See the recipe box 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.
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.
Serving Suggestions
Take your individual blueberry crisp to the next level with these simple additions:
- Vanilla Ice Cream: Melts beautifully into the warm crisp.
- Whipped Cream: A lighter option that adds a touch of sweetness.
- Yogurt Parfait: Layer with Greek yogurt for a delicious breakfast twist.
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.
More Single Serving Fruit Desserts
- Apple Crisp: Warm cinnamon-spiced apples with a golden crumb topping.
- Peach Crisp: Sweet, juicy peaches baked under a buttery crumble.
- Strawberry Shortcake: Fluffy shortcake with fresh strawberries and whipped cream.
- Caramelized Plums: Sweet plums with a rich caramel glaze.
- Strawberry White Chocolate Scones: Buttery scones with strawberries and white chocolate.
- Apple Cake: A soft, spiced cake packed with apple flavor.
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:
RELATED: The Best Cookie Recipes For One
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!
RELATED: The Best Cookie Recipes For One
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
-
- 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.
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.
Made this for Christmas Eve dinner, everybody loved it. Thanks for you recipes, have tried several and loved everyone.
I’m so happy that everyone enjoyed the crumble. Thank you for taking the time to let me know.
This was yummy! I really like that it is a small quantity. I made it in my toaster oven. I only used 1 tablespoon of sugar in the blueberries and it was plenty. There was plenty of topping. I think I will halve the topping amounts next time but that is just personal preference and an excuse to eat it with ice cream. Thank you for the delicious and easy recipe 🙂
I’m so happy you enjoyed the blueberry crumble. Thanks so much for your feedback.
I just took out of the oven for our 4th of July breakfast with Coffee tomorrow…
Delicious! Used frozen berries and applesauce instead of butter for the crumble. And extra lemon juice in filling. And Splenda instead of brown sugar. Thanks!
I’m so glad you enjoyed the blueberry crumble. Thanks so much for your feedback!
this is the best blueberry crumble that i have
ever tasted. thank you. pat.
Thank you, Pat!
I made half of the recipe which was just enough for myself and baked it in a toaster oven. It’s the best blueberry crumble I’ve ever had and it’s so easy! I 100% recommend others to make this!
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://store.onedishkitchen.com/
Have a great day!
Joanie