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Craving a fruity dessert but don’t want leftovers? This single serve blueberry crumble recipe is your answer. Perfectly portioned and incredibly easy to make, you can have a mouth-watering blueberry crumble ready in no time.
Craving more blueberry recipes for one? You’ll absolutely love our tender Blueberry Cake, quick and easy Blueberry Cobbler, indulgent mini Blueberry Pie, and no-bake Icebox Cake, all tailored for a single serving.
Table of Contents
- Why You’ll Love This Recipe
- What’s The Difference Between A Crumble And A Crisp?
- Ingredients
- Recipe Variations
- How To Make A Blueberry Crumble
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Single Serving And Small Batch Fruit Desserts You’ll Love
- Ways To Use Leftover Ingredients
- Blueberry Crumble For One Recipe
Why You’ll Love This Recipe
- Small Batch Perfection: Whether you’re cooking for one or need a sweet treat for two, this recipe is perfectly portioned to eliminate waste and satisfy cravings.
- Quick & Easy: Minimal prep work and simple ingredients mean you’ll be savoring your individual blueberry crumble in no time.
- Nutrient-Rich: With fresh blueberries taking center stage, you get a healthy dose of antioxidants along with your dessert.
- Incredibly Versatile: Feel like switching out the blueberries? This recipe is easily adaptable to other fruits, so you can keep things exciting.
- Deliciously Satisfying: From the juicy blueberry filling to the crispy crumble, every bite delivers an array of textures and flavors that hit all the right notes.
RELATED: Apple Recipes For One
What’s The Difference Between A Crumble And A Crisp?
Choosing between the terms “blueberry crumble” and “blueberry crisp” can seem like a culinary conundrum, but either way, you’re in for a delightful dessert experience. While both desserts feature a baked fruit base and a sugary topping, the nuances that set them apart are subtle yet impactful.
In general, a “crisp” features a crumbly, slightly crunchy topping made from a blend of butter, sugar, and often flour or oats. This gives the dessert its characteristic “crisp” texture.
On the other hand, a “crumble” is similar but may incorporate additional ingredients like chopped nuts or warm spices such as cinnamon and nutmeg, creating a slightly different texture and flavor profile.
Given that our recipe includes a deliciously crumbly topping, we’ve opted to label it as a “blueberry crumble.” So, let’s focus less on nomenclature and more on enjoying this irresistible treat!
Ingredients
If you have any ingredients leftover from this single serving blueberry crumble recipe, check out our Leftover Ingredients Recipe Finder.
- Blueberries: While fresh blueberries are the go-to for this recipe, frozen blueberries can easily stand in. Just make sure to thaw them before incorporating into the mix. Got extra blueberries? Make a Blueberry Coffee Cake, Baked Oatmeal, or add them to a Green Smoothie.
- Sugars: A combination of granulated sugar for the filling and a blend of granulated and brown sugar for the crumbly topping strikes the perfect balance of sweetness and complexity.
- Flour: All-purpose flour is the ideal choice here, providing structure without altering the flavor.
- Lemon juice: Whether you choose freshly squeezed or bottled, lemon juice is key for brightening the flavors and cutting through the sweetness. Consider using extra lemon juice in a mini Lemon Cake.
- Butter: Ensure the butter is softened but still cool to the touch. Softened butter is essential for creating that perfect crumble texture.
- Oats: Old-fashioned oats, also known as rolled oats, yield the best results for a traditional crumble texture. If you’ve got leftover oats, consider using them in Baked Oatmeal or in a small batch of the best Oatmeal Cookies!
- Salt and Vanilla extract: These ingredients are flavor enhancers that elevate the entire dish.
- Vanilla ice cream or whipped cream: These are optional but highly recommended toppings that add a creamy contrast to the fruit and crumble layers.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Love the base but want to shake things up? These variations let you keep the comfort of familiarity while exploring new tastes.
- Mixed Berry Crumble: Swap out the blueberries for an equal amount of mixed berries like raspberries, strawberries, and blackberries. This creates a tart and sweet combination that’s a berry lover’s dream.
- Peach Blueberry Crumble: Add some sliced peaches to the blueberry mixture for a pop of color and a more complex flavor profile. Just replace half of the blueberries with an equal amount of sliced peaches.
- Tropical Crumble: Looking for something exotic? Substitute half of the blueberries with diced mango and a sprinkle of shredded coconut. This tropical rendition will transport your taste buds to paradise.
- Nutty Topping: Give your crumble a little crunch by adding some chopped nuts to the topping. Almonds, pecans, or walnuts would all work fabulously here. Just fold in about 1 tablespoon into the crumble mixture before baking.
With these variations, you can make this individual blueberry crumble uniquely yours. Enjoy experimenting!
How To Make A Blueberry Crumble
These step-by-step photos and instructions help you visualize how to make a small batch blueberry crumble. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small bowl, toss the blueberries with sugar, flour, lemon juice, and salt. Transfer the berries to a small baking dish.
Pro Tip: I use a 4×6-inch baking dish that has a base area of 24 square inches or a 5×5 inch baking dish with a base area of 25 square inches. See below for other dishes we recommend.
- In a separate 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 in the baking dish.
- Bake the blueberry crumble until the filling is bubbly and the topping is golden, about 25-30 minutes.
- Cool for 10 minutes, then enjoy!
Expert Tips
- Use Fresh Fruit: The fresher the blueberries, the more flavorful the result.
- Check Doneness: The edges should be bubbling and the top golden brown.
- Preheat Oven: Always start with a hot oven for even cooking.
- Tailor Your Sugar: Taste your blueberries before mixing them into the recipe. If they’re tart, consider adding a bit more sugar for balance. If they’re naturally sweet, feel free to reduce the sugar to suit your taste. This personalized approach ensures you get the perfect level of sweetness every time.
Serving Suggestions
Elevate your small blueberry crumble with these options. From adding a dollop of whipped cream to creating a breakfast parfait, these serving suggestions will make your dish even more memorable.
- With Vanilla Ice Cream: Ice cream melts perfectly into the warm crumble.
- Whipped Cream: A lighter alternative to ice cream.
- Yogurt Parfait: Layer crumble with Greek yogurt for a breakfast twist.
Frequently Asked Questions
To perfectly soften butter for the crumble topping, leave it out on your countertop for about 30 minutes before you need it. If you’re in a rush, you can also microwave the cold butter for 10-15 seconds. Just keep an eye on it to ensure it doesn’t melt.
This small batch blueberry crumble is ideally made in a 4×6-inch dish or a 5×5-inch dish. Alternative options include a 6×6-inch dish (which may result in a thinner filling and less crumble, plus a quicker bake time), or a 6-inch round dish.
These baking dishes can be viewed on our Store page.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
If you’re looking for a different texture, consider trying a cobbler-style topping that’s more biscuit-like, similar to the one we use in our Blueberry Cobbler.
This blueberry crumble stays fresh in the fridge for up to 5 days and can be frozen for up to a month. For optimal results, freeze the crumble topping separately. When you’re ready to enjoy, bake the frozen crumble until the filling is bubbly and the topping turns golden brown.
Single Serving And Small Batch Fruit Desserts You’ll Love
- Apple Crisp: A warm, cinnamon-infused apple filling topped with a golden, crumbly crust.
- Peach Crisp: Dive into a sweet, juicy peach base covered with a delicious crumb topping.
- Strawberry Shortcake: Classic shortcake gets an upgrade with juicy strawberries and a dollop of whipped cream.
- Caramelized Plums: Sweet plums are transformed with a caramel glaze, ideal for a quick and sophisticated treat.
- Strawberry White Chocolate Scones: Perfect for breakfast or dessert, these scones combine the sweetness of strawberries and white chocolate.
- Apple Cake: A moist, spiced cake that celebrates apple flavors in every bite.
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 crumble 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
Blueberry Crumble For One
Equipment
- 5-inch baking dish , or use a 4×6-inch baking dish, a 6×6-inch dish (this size will yield a thinner blueberry filling, less crumble topping, and it may bake faster), or a 6-inch round dish
Ingredients
- 6 ounces blueberries (about ½ pint)
- 3 to 4 tablespoons sugar (depending on the sweetness of the blueberries)
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
Make the Crumble 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 oven to 375 degrees F (190 degrees C).
- In a small bowl, toss the blueberries with sugar, flour, lemon juice, and salt. Transfer the berries to a small baking dish.
- Make the Crumble Topping: In a separate 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.
- Cool for 10 minutes and top with vanilla ice cream or whipped cream, if desired.
Notes
- Use Fresh Fruit: The fresher the blueberries, the more flavorful the result.
- Check Doneness: The edges should be bubbling and the top golden brown.
- Preheat Oven: Always start with a hot oven for even cooking.
- Tailor Your Sugar: Taste your blueberries before mixing them into the recipe. If they’re tart, consider adding a bit more sugar for balance. If they’re naturally sweet, feel free to reduce the sugar to suit your taste. This personalized approach ensures you get the perfect level of sweetness every time.
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