Blueberry Crisp for Two
Fresh blueberries with a sweet buttery topping make this Blueberry Crisp for Two the perfect easy-to-make summer dessert. They bake in just 30 minutes and are ready when dinner is done.
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Ingredients for Blueberry Crisp for Two
Blueberries are a very popular fruit that is prized for their antioxidant properties. With just a few ingredients, you can have these small blueberry desserts prepared in no time.
- For the Filling:
- Blueberries – easily use fresh or frozen blueberries.
- Cornstarch – it thickens the filling.
- Granulated Sugar – for a touch of sweetness. A sugar substitute is fine.
- For the Topping:
- Flour – use all-purpose.
- Rolled Oats – not quick-cooking oats.
- Brown Sugar – for great flavor.
- Butter – use unsalted. If you only have salted, omit the salt in the recipe.
- Salt – just a bit for flavor.
- Vanilla Ice Cream, for serving, optional but oh so worth it!
Can I make this dessert for two for more people?
This blueberry crisp for two is easily scaled for more servings. You just need more ramekins.
You could make a larger crisp in an 8×8 baking dish though you may need to bake it a bit longer. I do prefer to make individual desserts because you make just what you need.
The individual dessert is perfect for a dinner party because who doesn’t love their own treat?
My husband loves any kind of fruit crisp and my youngest loves blueberries so I worked up this blueberry crisp for two.
I venture a guess, that because this dish is almost licked clean, it was a success.
Florida has a blueberry season is very short. From March to May so we like to pick them locally and freeze them for pancakes and my blueberry orange bread.
When I first started measuring out ingredients I only used 1 1/2 cups of blueberries. I quickly decided that was not enough for the size of ramekins I have so I increased them to 2 cups.
The topping was the right amount for two servings. I used a new to me oatmeal product in the topping. It’s Irish oatmeal from Flavahan’s and both of my taste testers said this was the best crisp I’ve ever made.
If you can’t find Irish Oatmeal you can substitute rolled oats.
Again, I think that an empty dish says it all!
What can I serve with a berry crisp?
This easy fruit crisp is perfect served warm from the oven but if you want to, top it off with a small scoop or two of vanilla ice cream. Freshly whipped cream would also be a delicious topping.
A cup of caramel coffee is a nice accompaniment for this blueberry crisp for two. If it’s really chilly outside, try my ultimate hot chocolate.
More Blueberry Recipes
Blueberry Crisp for Two
Equipment
Ingredients
Berry Filling
- 2 cups fresh blueberries
- 2 teaspoons cornstarch
- 1 teaspoon white sugar
Topping
- ¼ cup flour
- ¼ cup rolled oats, not quick cooking
- ¼ cup brown sugar
- 3 tablespoons cold butter unsalted
- ¼ teaspoon salt
- Vanilla ice cream for serving, optional
Instructions
- Preheat oven to 350℉.
- In a small bowl toss together the blueberries with the cornstarch and the sugar until well-coated. Put blueberries into two ramekins (I used Aplico #3 which are about 10 ounces each) and set aside on a rimmed, foil-lined baking sheet.
- In another small bowl combine the flour, oats, brown sugar, and salt. Cut in the butter with a pastry blender and use your hands to work it all together, working the butter into the dry ingredients until the mixture is crumbly.
- Sprinkle the crumble mixture over the berries and bake for 30 minutes, or until the berries are bubbly and the topping is golden.
It was tasty! I would add a 1/4 tsp cinnamon to the topping.
This was so yummy. My husband and I both thought it was very good. I made 2 small changes. I made it into 4 servings in smaller ramekins. I added 1/4 c roasted and chopped pecans to the topping.
Hi Debbie,
I love the idea of adding the pecans to the topping. So glad you enjoyed the recipe.
Just wanted to leave a comment saying that my husband and I make this every year when we pick blueberries. It’s the thing we most look forward to. Thank you!
Hey Chelsea,
Thanks so much for stopping by and sharing how much you enjoy this recipe. You made my day!
Yummy!!!!!
I made this with black forest fruits straight from the freezer. I used a much bigger single oven proof container so had to increase the measurements with a bit of guess work but it all turned out great and was absolutely delicious thank you!
I made this in ramekins for company and it was a huge hit!
So happy to hear that you and your guests enjoyed it! Thank you for stopping by to let me know!
The recipe states “small ramekins “. What size is the ramekin? They come in many sizes.
Hi Linda, thank you for your question. I used Aplico #3 ramekins which are about 10 ounces. You could certainly use smaller ones if you have them and adjust the recipe accordingly.
we just picked blueberries yesterday. this will be a wonderful Sunday dessert today! Thanks for sharing this on our farmer market week’s Recipe Blog Party at Celebrate 365
This looks so yummy! We passed some blueberry u-pick fields and I thought of this.
We are all big blueberry fans here, can’t wait to try this!
We are big blueberry lovers in our house. They rarely last long enough to be cooked, but I may have to hide a pint just for this!
I love how blueberries go when cooked so can imagine how tasty this is.
I love blueberry crumble and this looks so delicious!
Oh My Gosh! This recipe would go over well in my house! We are all lovers of blueberries. I will be picking blueberries this week at a local farm so I am glad to know about this recipe. Sorry you don’t have a farmers market close, but glad your grocer has good produce!
I’ve been looking forward to this recipe ever since you teased it the other week. I’m adding blueberries and vanilla ice cream to my grocery list for this week so I can make it soon!