Small Batch Blueberry Crisp

Course Dessert

Cuisine American

Keyword blueberry crisp, blueberry crisp for two, oat crumble dessert, small batch blueberry crisp

Prep Time 15

Cook Time 30

Total Time 45

Servings 2 servings

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

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

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.