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.
Many people may not know that Florida has a blueberry season. We went blueberry picking as a family, and since they love my apple crisp, they requested that I make a blueberry crisp. This may come as a surprise, but not everyone in my family likes blueberries, other than muffins, so I just made two servings.
From March to May is our season, so we like to pick them locally and freeze them for pancakes and my blueberry orange bread.
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Why You’ll Love This Blueberry Crisp Recipe
- Perfect portion size, no leftovers to waste.
- It’s ready in about 30 minutes.
- Easily scaled for more servings.
- Uses simple pantry ingredients.
- It’s a great way to use up extra blueberries.
- Use fresh or frozen blueberries.
Ingredients for Blueberry Crisp for Two
Blueberries are a very popular fruit. 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:
- All Purpose Flour
- Old Fashioned Oats – not quick-cooking oats.
- Light Brown Sugar – for great flavor.
- Unsalted Butter – 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 individual treat?
My husband loves any kind of fruit crisp, and my youngest loves blueberries, so I worked up this blueberry crisp for two.
Tips and suggestions for making blueberry crisp
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 the 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 old fashioned oats. I prefer the old-fashioned variety over the quick cooking, though either will work. Use what you have on hand.
Add half a teaspoon of cinnamon or nutmeg to the oat topping when mixing the ingredients. It will add warmth to the dessert.
Add some chopped pecans to the topping. Toast the pecans for more flavor.
The oat topping should be golden brown but not burnt.
Secret tip: Add Lemon Zest
While this blueberry crisp is delicious as is, or with ice cream, adding a tablespoon of lemon zest brightens the flavor and takes this easy dessert to the next level. Add it to either the blueberry filling or the oat mixture.
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 of vanilla ice cream. Freshly whipped cream would also be a delicious topping. Drizzling a little heavy cream over the top is also a decadent way to serve this recipe. I first tried it on my Mom’s prairie apple crunch, and it was delicious!
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.
How do you store a blueberry crisp?
You can store blueberry crisp for up to 3 days, covered, in the refrigerator. For the best texture, reheat in a 300°F oven. Avoid using a microwave because the topping will become soft.
More Blueberry Recipes
If you’re a blueberry lover, here are a few other recipes you need to put on your to-make list. Blueberry Lemonade is a refreshing summer drink on a hot day. Blueberry Cobbler can be served for breakfast or dessert, and Baked Oatmeal with Blueberries is an easy recipe and a great way to start the day.
Can I use frozen blueberries?
Yes, they can easily be substituted for the fresh blueberries. Do not thaw them first.
Can I double this blueberry crisp for two?
Yes, this recipe is easily doubled. Double all of the ingredients and bake in an 8×8-inch baking dish. Begin checking the pan at 30 minutes and adjust baking time accordingly.
Can I make blueberry crisp gluten-free?
Absolutely! Use gluten-free flour and certified gluten-free oats.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
What readers are saying:
Readers who have made this recipe are raving about it! Here is what they had to say about my Blueberry Crisp for Two
Perfect dessert for two. Quick and easy, and can be prepared the day before and then baked the next day.
Thank you for this delicious recipe. Soooo good! (especially warm with ice cream) I love how you can easily halve it to make a single serving for one person or multiply it for as many people as you like. I will be making this one often during blueberry season.
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.
What a clever and easy recipe for those leftover blueberries from the big Costco clamshell container. Proportions are perfect and since we are two who love fruit crisp in our family it’s the best recipe ever! I will save it to use with other fruits xo
I added lemon juice and a pinch of salt to the blueberries. Really glad I did! I like that it’s not overly sweet.
Hey Rachel, I’m so glad you enjoyed the recipe! Thanks for taking the time to come back to comment and rate the recipe.
Perfect dessert for two. Quick and easy and can be prepared the day before and then baked the next day.
Quick, easy, and oh so delicious!
This crisp turned out perfectly and was so delicious! I cut the recipe in half and made just one but I should have made both because I’m probably going to make another one tonight. I did add a bit of nutmeg to my crisp topping because I love it with blueberries. Thank you for sharing the recipe!
I’m so glad you enjoyed it! Thank you for coming back to let me know. You made my day!
Thank you for this delicious recipe. Soooo good! (especially warm with ice cream)
I love how you can easily halve it to make a single serving for one person or multiply it for as many people as you like. I will be making this one often during blueberry season 🙂
So glad you enjoyed it, Elaine! Thank you for your kind words.
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!