I’m excited to be sharing recipes using farmer’s market ingredients this week. My first recipe is a blueberry crisp for two.
But first, a confession. We do not have a great farmer’s market nearby but my grocer does have pretty great produce. So I’ve chosen some recipes this week you can make with items you find at a typical farmer’s market.
So, while I’ve made one confession, I should make another.
I’m not a huge fan of blueberries. I like them in things like bread and muffins but don’t really enjoy them otherwise.
My husband loves any kind of fruit crisp and my youngest loves blueberries so I worked up this blueberry crisp for two.
Now, it’s easily adjusted for more, or even less, servings making it a fun individual dessert for a dinner party.
I venture a guess, that because this dish is almost licked clean, that it was a success.
Blueberry season in Florida is actually over. Although we have nice berries in-store now, Florida grows beautiful berries but the season ends in May.
When I first started measuring out ingredients I only used 1 ½ cups of blueberries. I quickly decided that was not enough for the size 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.
Again, I think that an empty dish says it all!
#FarmersMarketWeek Monday Recipes
Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Strawberry Mango Jam by Palatable Pastime
Blueberry Crisp for Two
A nice, light summer dessert.
- 2 cups fresh blueberries
- 2 teaspoons cornstarch
- 1 teaspoon white sugar
- ¼ cup flour
- ¼ cup rolled oats (I used Flahavan's Irish Oatmeal)
- ¼ cup brown sugar
- 3 tablespoons cold butter, unsalted
- ¼ teaspoon salt
- Vanilla ice cream for serving
- Preheat oven to 350 F.
- 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.
Tuesday 22nd of November 2022
It was tasty! I would add a 1/4 tsp cinnamon to the topping.
Monday 7th of March 2022
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.
Tuesday 8th of March 2022
Hi Debbie, I love the idea of adding the pecans to the topping. So glad you enjoyed the recipe.
Friday 16th of July 2021
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!
Friday 16th of July 2021
Hey Chelsea, Thanks so much for stopping by and sharing how much you enjoy this recipe. You made my day!
Monday 1st of February 2021
Sunday 20th of December 2020
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!