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.
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.