Small Batch Blueberry Crisp
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Blueberries bake under a buttery oat crumble in a small dish or two ramekins. It serves two, with ice cream if you like.
Ingredients
Filling
- 6 ounces blueberries (about ½ pint)
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
Crumble
- 6 tablespoons all-purpose flour
- ¼ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ teaspoon vanilla extract
- 4 tablespoons softened salted butter
- Optional ice cream or whipped cream to serve
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 375°F.
- Toss the blueberries with the 3 tablespoons sugar, 1 tablespoon flour, lemon juice, and salt. Put them in a 5-inch dish or two 10-ounce ramekins.
- In another bowl, mix the 6 tablespoons flour, oats, and brown sugar. Work in the vanilla and softened butter with a fork until chunky.
- Sprinkle the crumble over the berries.
- Bake for 25 to 30 minutes, until the topping is browned and the fruit bubbles. Cool for 10 minutes before serving.
Notes
Serve with ice cream or whipped cream if you like.
Nutrition
Serving: 205g | Calories: 570kcal | Carbohydrates: 86g | Protein: 5.5g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 0.9g | Cholesterol: 61mg | Sodium: 339mg | Potassium: 190mg | Fiber: 3.9g | Sugar: 54g | Vitamin A: 756IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ¼ cup old-fashioned oats counted as rolled oats. Brands and portions vary, so use it only as an approximation.