Single Serve Blueberry Crisp

This small-batch blueberry crisp features jammy berries and a golden, brown sugar oat topping.

Servings: 2 (recipe can be halved for 1 or doubled for 4)

Blueberry filling:

  • 1 cup fresh blueberries

  • 1 teaspoon cornstarch

  • 1 teaspoon granulated sugar

  • ½ teaspoon vanilla extract

Topping:

  • 2 tablespoons (15g) all-purpose flour

  • 2 tablespoons (10g) old-fashioned oats (do not use quick oats)

  • 2 tablespoons (25g) firmly packed light brown sugar

  • ¼ teaspoon salt

  • 2 tablespoons (28g) unsalted butter, cold and cut into 6-8 pieces

 

HOW TO MAKE SINGLE SERVE BLUEBERRY CRISP FOR TWO:

  1. Preheat the oven to 350°F (177ºC). Place two ramekins onto a rimmed baking sheet or dish, then set everything aside.

  2. In a small bowl, toss together the blueberries, cornstarch, sugar, and vanilla until well coated.

  3. Split this mixture evenly between the two ramekins. Set aside.

  4. In another small bowl, toss together the flour, oats, brown sugar, and salt. Add the butter, then use a fork or a pastry cutter to blend the butter into the dry mixture, using your hands if necessary. You want a crumbly mixture with some pea-size chunks of butter.

  5. Sprinkle the crumble mixture over the berries in the ramekins and bake for 30–35 minutes, or until the berries are bubbly and the topping is browned to your liking.

  6. Remove the ramekins from the oven and allow to cool for about 15 minutes before serving. Serve plain, dusted with powdered sugar, or alongside a scoop of vanilla ice cream.

Store leftovers covered tightly up to 3 days. Reheat in the microwave for 20–30 seconds. Crisp freezes well, up to 3 months. Thaw in the refrigerator.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry