Blueberry Crisp (For Two)

Aerial photo of two people's hands around ramekins of blueberry crisp.

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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.

Prep Time10

Bake Time35

Recipe Author Lynn April

Servings: 2 servings

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

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Instructions

Preheat the oven to 350℉ (177ºC). Place two ramekins²onto 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.