Blueberry Crisp (For Two)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This small-batch blueberry crisp features jammy berries and a golden brown sugar oat topping, making a simple, cozy dessert for two that feels special without the fuss.
This recipe is brought to you in partnership with Bushel and Berry®.
A DESSERT THAT EVEN HITS WITH THE BLUEBERRY SKEPTICS
I’ll be honest– blueberries aren’t usually the berry I reach for first (I’m more of a strawberry girlie myself), unless they’re paired with lemon, then all bets are off. But when Bushel & Berry asked me to create a small-batch dessert with Valentine’s Day in mind, I immediately thought of YOU, because if there’s one thing I know about my audience, it’s that you love blueberries.
And here’s the thing: once I started testing this cozy little crisp, I understood why. Jammy, sweet berries tucked under a buttery brown sugar oat topping? I’m officially converted. Yes, it’s true. Even as a blueberry skeptic, this one totally won me over.
This small batch recipe is baked in individual ramekins, which makes it feel a little extra special for a quiet night in, but it’s also incredibly flexible. You can easily halve the recipe for a single serving when you just want something warm and delicious without leftovers, or double it and bake everything in a small casserole dish to share. It’s simple, unfussy, and perfect for using up a handful of sad blueberries that are looking a little hopeful in the fridge (you know the type).
Whether you’re making dessert for two, treating yourself to something more than a handful of chocolate chips, or just craving something sweet without a big commitment, this small batch blueberry crisp delivers all the comfort of a classic fruit dessert in the easiest, most doable way.
GRAB THESE INGREDIENTS
You only need 9 ingredients to make this simple blueberry crisp, and I bet you already have all of them in your pantry, anyway! Here is a visual of what you’ll need, but be sure to scroll down to the recipe card for exact measurements and preparations of each ingredient.
FILLING: for the filling, you’ll need blueberries (fresh or frozen), cornstarch for giving the filling a touch of thickness, granulated sugar for sweetness, and a touch of vanilla extract for some complementary flavor.
If you’re interested in harvesting your own blueberries, I particularly like this blueberry plant from Bushel and Berry® (“Perpetua“), because it stays small enough to grow in a patio container and it will give you two crops of sweet and delicious blueberries– one in mid-summer and one in the fall.
CRISP TOPPING: for the oat topping, you’ll need all-purpose flour, old fashioned oats (not quick oats) to serve as the bulk of the topping, light brown sugar for sweetness, salt for flavor, and unsalted butter to serve as the glue at first but then be the ingredient to make melt-in-your mouth moments in every bites.
HOW TO MAKE BLUEBERRY CRISP IN RAMEKINS
Mix, layer, bake, eat! That’s the whole process in a nutshell. Buuuuut of course I have some pictures and brief explanations so you know what you’re looking for.
Prepare the blueberries: this is just a matter of mixing the blueberries and the rest of the filling ingredients in a bowl. If it starts to clump a bit, that’s not a worry. It won’t matter in the oven!
Fill the ramekins: split the blueberry mixture evenly between your two ramekins.
Make the topping: this is similar to a streusel, and you can use a fork, a pastry cutter, or your hands. Or a combination of some or all! The goal is butter in approximately pea-size pieces and a cohesive mixture.
Add the topping + bake: split this topping evenly between the two ramekins, and then bake your crisps on a baking sheet, just in case some of those jammy blueberries spill over.
Cool + enjoy: you’ll want to let these cool for about 15 minutes before you dig in, but that filling will be hot!
SERVING SUGGESTIONS
While I enjoyed mine straight up, I will always welcome a scoop of vanilla ice cream with a fruity crisp like this one. You can even dust them with powdered sugar for something casual, or go as far as to make some homemade whipped cream or salted caramel sauce.
As I said, I was shocked at how much I, a blueberry liker-but-not-lover, enjoyed this crisp. It is the perfect blend of fruity, sweet, and buttery, and the jammy texture of the berries next to the chunky oat topping is a texture lover’s dream!
This recipe, in theory, would work with any berry, so don’t limit yourself to just blueberries for this small batch delight.
Blueberry Crisp (For Two)
Ingredients
BLUEBERRY FILLING
- 1 cup fresh blueberries1
- 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
Instructions
- Preheat the oven to 350℉ (177ºC). Place two ramekins2 onto a rimmed baking sheet or dish, then set everything aside.
- In a small bowl, toss together the blueberries, cornstarch, sugar, and vanilla until well-coated (don't worry if the cornstarch starts to clump).1 cup fresh blueberries1, 1 teaspoon cornstarch, 1 teaspoon granulated sugar, ½ teaspoon vanilla extract
- Split this mixture evenly between the two ramekins. Set aside.
- 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.2 Tablespoons (15g) all-purpose flour, 2 Tablespoons (10g) old fashioned oats, 2 Tablespoons (25g) firmly packed light brown sugar, 2 Tablespoons (28g) unsalted butter, ¼ teaspoon salt
- 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 golden brown/to your liking.
- 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.
Video
Notes
- Fresh blueberries: you can also use frozen blueberries, including wild. You do not need to thaw them.
- Ramekins: I used 8oz ramekins that are about 3″ in diameter. You can also bake this as one large serving in a 6″ oven-safe dish or cake pan, or double the entire recipe and bake it in an 8″ oven-safe dish or cake pan. If you just want one serving, halve the recipe and bake in one ramekin.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.