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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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4.83 from 45 votes

Small Batch Blueberry Crisp

This small batch blueberry crisp is a warm dessert of soft blueberries under a buttery oat topping. Baked in a small dish, it's sized for one or two.
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, small batch blueberry crisp
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 6 ounces blueberries (about ½ pint)
  • 3 tablespoons sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt

For the topping

  • 6 tablespoons all purpose flour
  • ¼ cup old fashioned oats
  • ¼ cup brown sugar
  • ¼ teaspoon vanilla extract
  • 4 tablespoons salted butter - softened at room temperature
  • Optional topping: vanilla ice cream or whipped cream
US - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a small bowl, toss the blueberries with the sugar, flour, lemon juice, and salt until evenly coated.
  • Spoon the blueberry mixture into a 5×5-inch or 4×6-inch baking dish, or divide it between two 10-ounce ramekins.
  • In a second bowl, stir the flour, oats, and brown sugar together, then add the vanilla and softened butter and work them in with a fork until crumbly.
  • Scatter the topping evenly over the blueberries.
  • Bake for 25 to 30 minutes, until the topping is golden brown and the filling bubbles at the edges.
  • Let the crisp cool for 10 minutes, then serve warm, topped with vanilla ice cream or whipped cream if you like.

Notes

  •  
Soften the butter before you cut it in. Soft butter bakes into a crisp, crumbly topping, while melted butter soaks into the oats and bakes flat.
Bake on a rimmed sheet pan. The filling can bubble over the sides, and a sheet pan catches the drips and makes the hot dish easier to lift out.
Taste a few berries before you add the sugar. Blueberries swing from sweet to tart depending on the batch, so use a little less sugar for sweet berries and a little more for tart ones.
Check the topping near the end. If it's browning faster than the filling is bubbling, lay a piece of foil loosely over the top so it doesn't over-brown before the fruit is done.
 
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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