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a small bowl of blueberry crumble topped with whipped cream next to a larger dish of the crumble.
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4.80 from 39 votes

Mini Blueberry Crisp

This Mini Blueberry Crisp is a simple, single serving dessert made with juicy blueberries and a buttery oat topping. Baked until golden and bubbly, it's perfect on its own or with a scoop of vanilla ice cream.
Prep Time10 minutes
Cook Time25 minutes
Cool10 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: blueberries, blueberry crisp, blueberry crumble, blueberry dessert, crisp, crumble topping, fruit crisp
Servings: 2 servings
Author: Joanie Zisk

Equipment

  • 5-inch baking dish or use a 4x6-inch, 6x6-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
US - Metric

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 4x5-inch or 5x5-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.
 
 
If doubling this recipe, use a 6x8 inch baking dish.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 85g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 334mg | Potassium: 182mg | Fiber: 4g | Sugar: 49g | Vitamin A: 746IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg

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